Description
Summer Grilled Zucchini, Corn, and Orzo Salad combines fresh veggies and orzo for a vibrant dish perfect for summer gatherings.
Ingredients
Scale
- 1 pound orzo
- 2 large or 3 medium zucchini, halved lengthwise
- 4 corn cobs
- Olive oil, for brushing
- Kosher salt and ground pepper
- 4 ounces crumbled goat cheese
- ⅓ cup fresh basil, chopped
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- 1 ½ tablespoons honey
- 2 garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra-virgin olive oil
Instructions
- Kick off your cooking by bringing a large pot of salted water to a rolling boil. Add the orzo and cook according to the package directions until it reaches al dente perfection. Afterward, drain the orzo and let it cool off. For best results, toss it with a touch of olive oil to prevent clumping while you prepare other components.
- Ignite the flavor by preheating your grill to its highest temperature. As the heat builds, brush the halved zucchini and corn cobs generously with olive oil. Season these veggies with salt and pepper to bring out their natural flavors. Once the grill is searingly hot, lay the zucchini cut-side down and place the corn directly on the grills. Grill them until they showcase beautifully charred marks—typically about 5 to 6 minutes per side for zucchini, while the corn may require a few extra turns to ensure thorough cooking.
- While your vegetables are flavor-locking on the grill, combine champagne vinegar, lemon juice, honey, garlic, salt, and pepper in a bowl. Whisk them together, gradually tossing in the olive oil to form a creamy vinaigrette. This dressing not only adds zest to your salad but can be made ahead of time to enhance the dish’s convenience.
- In a large mixing bowl, combine your cooled orzo with a few spoonfuls of vinaigrette, tossing until completely coated. Dice the grilled zucchini into bite-sized chunks and slice off the corn kernels. Incorporate these grilled delights into the orzo, and finish with crumbled goat cheese and chopped basil. Drizzle additional vinaigrette for an intense flavor punch before giving it a final toss.
- Taste your labor of love, adjusting seasoning with salt and pepper as needed. This orzo salad is now ready to be served either as a main dish or a vibrant side—each bite offering a taste of summer!
Notes
Store any leftovers in the fridge for up to 2 days. Consider adding extra dressing right before serving for enhanced flavor.
- Prep Time: 15-20 minutes
- Cook Time: 15-20 minutes
- Category: Salad
Nutrition
- Calories: 2200-2400
- Sodium: varies
- Protein: 50-60 g