Grilled Zucchini and Corn Orzo Salad
User Reviews
5
Grilled Zucchini and Corn Orzo Salad
Description
The recipe starts by grilling halved zucchini and whole corn ears until evenly charred and softened, enhancing their natural sweetness with smoky notes. The orzo pasta provides a tender base tossed first with a lemon vinaigrette made from lemon juice, champagne vinegar, honey, garlic, salt, pepper, and extra virgin olive oil. The grilled vegetables are chopped and combined with the pasta, goat cheese, and fresh basil, then tossed with more dressing to meld all flavors.
This salad balances warmth from the grilled veggies and orzo with the tang of the lemon vinaigrette and creamy contrast from goat cheese. It can be served at room temperature or chilled, making it versatile for picnics or meals needing a fresh, vegetable-packed dish. The basil adds herbal brightness beyond the lemon’s citrus.
Whisking the vinaigrette ingredients together before mixing into the salad ensures even seasoning. Roasting the zucchini cut-side down facilitates good caramelization while turning the corn allows even grilling.
Ingredients
- 1 pound orzo pasta
- 2 zucchini sliced in half lengthwise, large or 3 small/medium
- 4 corn ears
- olive oil for brushing
- salt kosher salt
- black pepper kosher salt
- 4 ounces goat cheese crumbled
- ⅓ cup basil chopped, fresh
lemon vinaigrette
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- 1 ½ tablespoons honey
- 2 garlic finely minced or pressed, cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
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.
User Reviews
Overall Rating
5
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