Description
Grilled Corn Orzo Salad with Scallion Dill Dressing: An Amazing Ultimate Recipe
Ingredients
Scale
- 1 cup orzo pasta
- 2 ears of corn, husked
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh dill, chopped
- 2 tablespoons scallions, sliced
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- In a pot of salted boiling water, cook the orzo according to package instructions. Drain and set aside to cool.
- Preheat your grill to medium-high heat. Place the corn on the grill and cook for 10-12 minutes, turning occasionally, until charred. Remove and let cool.
- Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Discard the cobs.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Stir in chopped dill and sliced scallions.
- In a large bowl, combine the cooked orzo, grilled corn kernels, cherry tomatoes, cucumber, and red onion.
- Pour the dressing over the salad and toss gently to combine, ensuring everything is well coated.
- Taste the salad and adjust the seasoning with more salt and pepper if necessary.
- For best flavor, allow the salad to chill in the refrigerator for about 30 minutes before serving.
- Toss the salad again before serving to redistribute the dressing.
Notes
- This salad can be served warm or cold.
- It is perfect for summer barbecues.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Grilled Corn Orzo Salad