Grilled Zucchini and Corn Orzo Salad

Name: Grilled Zucchini and Corn Orzo Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 to 6 people
Ingredients: 1 pound orzo pasta; 2 large or 3 small/medium zucchini squash; 4 ears of corn; olive oil; kosher salt and pepper; 4 ounces goat cheese; ⅓ cup chopped fresh basil; 3 tablespoons lemon juice; 2 tablespoons champagne vinegar; 1 ½ tablespoons honey; 2 garlic cloves; ¼ teaspoon salt; ¼ teaspoon pepper; ½ cup extra virgin olive oil

User Reviews

5.0

54 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 to 6 people
Course
Side Dish
Cuisine
American

Grilled Zucchini and Corn Orzo Salad

Kian Mendoza

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Best side dish of summer! This grilled zucchini corn orzo salad is delicious served warm, at room temperature or even cold straight from the fridge. It's filled with tons of fresh basil, creamy goat cheese and a lovely lemon dressing. Make it today!

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Ingredients

Servings

1 pound orzo pasta
2 large or 3 small/medium zucchini squash, sliced in half lengthwise
4 ears of corn
olive oil, for brushing
kosher salt and pepper
4 ounces goat cheese, crumbled
⅓ cup chopped fresh basil

lemon vinaigrette

3 tablespoons lemon juice
2 tablespoons champagne vinegar
1 ½ tablespoons honey
2 garlic cloves, finely minced or pressed
¼ teaspoon salt
¼ teaspoon pepper
½ cup extra virgin olive oil

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Instructions

Preheat your grill to the highest setting. Bring a pot of salted water to a boil and cook the orzo according to the package directions.
Brush or spray the zucchini and corn with olive oil. Season all over with salt and pepper. Once the grill is hot, place the zucchini on the grill cut-side down first and the corn directly on the grill. Grill for 5 to 6 minutes, or until charred. Flip over and repeat. The zucchini will be done before the corn, you will need to turn the corn a few times to get it evenly cooked.
Place the orzo in a large bowl and drizzle with a few tablespoons of the vinaigrette. Toss it together.
Chop the zucchini into pieces. Slice the corn from the cob. Add both to the orzo, along with the goat cheese and basil. Drizzle with more dressing and toss well until everything is combined. Taste and add more salt and pepper if needed.
Serve!

lemon vinaigrette

In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired! You can also make it ahead of time.