Description
Sweet fire-kissed corn meets al dente orzo tossed with crunchy bell peppers, juicy tomatoes, and cooling cucumber. A zesty scallion dill dressing ties it all together with bright lemon and garlic notes—each bite bursts with garden-fresh charm.
Ingredients
- 1.5 cups orzo pasta
- 4 ears corn husked
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1 cucumber diced
- 4 scallions sliced
- 1/4 cup fresh dill chopped
- 1 tablespoon olive oil
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- salt to taste
- pepper to taste
Instructions
- Cook orzo in salted boiling water until al dente, drain and rinse under cold water.
- Preheat grill to medium-high heat and brush corn with 1 tablespoon olive oil, season with salt and pepper, then grill until charred on all sides, about 8 to 10 minutes.
- Let corn cool slightly, then cut kernels off the cobs and transfer to a large mixing bowl.
- Add cooked orzo, cherry tomatoes, red bell pepper, cucumber, and half of the sliced scallions to the bowl with corn.
- In a small bowl whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, minced garlic, chopped dill, remaining scallions, salt, and pepper to make the dressing.
- Pour the dressing over the orzo mixture and toss to combine evenly.
- Taste and adjust seasoning if necessary, then refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
- For extra flavor, char the corn longer for a smoky taste.
- Salad can be made a day ahead but add dressing just before serving.
- Feel free to swap orzo with quinoa or farro for a different texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.