Description
A refreshing salad featuring grilled corn and orzo pasta tossed in a scallion dill dressing.
Ingredients
Scale
- 1 cup orzo pasta
- 2 ears of corn, grilled and kernels removed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup scallions, sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and set aside.
- Grill the corn until slightly charred, then remove the kernels.
- In a large bowl, combine grilled corn, cooked orzo, cherry tomatoes, red onion, dill, and scallions.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add other vegetables like bell peppers or cucumbers.
- This salad can be served cold or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Grilled Corn Orzo Salad, Scallion Dill Dressing, Summer Salad, Vegetarian Salad