If you’re looking for a vibrant, fresh twist on pasta salad that bursts with bright flavors and satisfying textures, you absolutely must try this Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe. It’s packed with sweet, smoky grilled corn, tender orzo pasta, and a zesty, herbaceous scallion dill dressing that ties every bite together beautifully. This salad is perfect for warm-weather meals, picnics, or whenever you want a dish that feels indulgent but refreshingly light. Trust me, this combination of ingredients will quickly become one of your go-to recipes!

Ingredients You’ll Need

Three grilled corn cobs with bright yellow and white kernels, each marked with rows of dark and light brown char spots, lay side by side on a black tray. The corns show a slightly rough texture on their ends where the husks were removed. To the lower right side of the tray, several whole and sliced white garlic cloves are scattered, showing smooth and shiny surfaces. The scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe lies in its simplicity and balance of textures and flavors. Each ingredient plays a crucial role, from the sweet, smoky grilled corn to the bright, herbaceous dressing that brings it all to life. Here’s what you’ll need to create this stunning salad:

Kosher salt: Essential for seasoning and drawing out the flavors in the orzo and dressing.
1 cup orzo: The small pasta provides a perfect, tender base that soaks up the dressing beautifully.
3 ears of corn, husks removed: Grilling these adds a wonderful smoky sweetness that’s the star of the salad.
1 bunch green scallions (about 8 scallions): Adds a mild onion flavor with both cooked and fresh textures.
2 tsp avocado oil: Perfect for sautéing scallions and garlic with a neutral, buttery flavor.
5 garlic cloves: Roasted slightly for a mellow, aromatic boost in the dressing.
Zest and juice of 1 medium lemon: Brings brightness and acidity to balance the richness.
1 tbsp white vinegar: Adds a tangy kick that enhances the dressing’s layers.
1/4 cup extra virgin olive oil: For a silky, luxurious base to the dressing.
1 tsp yellow or white miso paste: Gives the dressing an umami depth you won’t expect.
1/4 cup fresh dill, thick stems removed: The star herb adding fresh, slightly citrusy notes.
1 tbsp fresh oregano leaves: Adds subtle earthiness and complexity.
12 oz frozen edamame, thawed or cooked: Provides a protein-packed, vibrant green pop of color.
1/3 cup marinated jarred artichoke hearts, roughly chopped: Brings tangy, tender bites with great texture contrast.
3 cups baby arugula: Peppery greens that add freshness and a slight bite.
1/4-1/2 tsp red pepper flakes (optional): For just the right hint of heat.
Shaved vegan parmesan (optional): To garnish with a cheesy, umami punch and add richness.

How to Make Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

Step 1: Cook the Orzo

Begin by bringing a medium pot of salted water to a boil—the salt is key to flavoring the orzo right from the start. Cook the orzo just until al dente according to the package instructions, so it holds a little bite but isn’t mushy. Drain and transfer it to a large bowl where it can cool slightly while you prepare the other components.

Step 2: Grill the Corn

Heat your grill pan or griddle over medium heat and place the husked corn directly onto it. Grill for 10 to 12 minutes, turning frequently to get those gorgeous, smoky char marks on all sides. This step injects the salad with a subtle summer smokiness that’s absolutely crave-worthy. Set the grilled corn aside to cool.

Step 3: Sear the Scallions and Sauté Garlic

Separate the white and green parts of your scallions. Place the white parts on the griddle, pressing gently with a spatula or grill press to get an even sear for about 1-2 minutes per side. Simultaneously, on one side of the pan, toss in the garlic cloves with avocado oil and sauté until they turn golden and fragrant. These aromatic elements build the foundation of the dressing, marrying sweetness and savory depth wonderfully. Once cooked, let everything cool.

Step 4: Prepare the Scallion Dill Dressing

Into a blender, add the sautéed garlic, four of the seared scallions, lemon zest and juice, white vinegar, extra virgin olive oil, miso paste, and a pinch of salt. Blend until the dressing is silky smooth and creamy. Then add fresh dill and blend again until fully incorporated. Taste and tweak seasoning with salt or lemon juice. This dressing is bursting with herbaceous, tangy notes balanced by umami richness, truly elevating the salad.

Step 5: Assemble the Salad

Once cooled, cut the grilled corn kernels from the cobs. Thinly slice both the cooked white scallions and the reserved raw green scallion tops. Add the corn, scallions, artichoke hearts, edamame, fresh oregano, red pepper flakes if using, and peppery arugula to the orzo bowl. Drizzle your luscious dressing over everything and toss gently but thoroughly until every bite is coated in flavor. Adjust seasoning with salt or extra lemon juice if needed.

Step 6: Serve or Chill

This Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe can be served immediately to enjoy the fresh grilled flavors or chilled in the fridge to meld the flavors further. For an extra finishing touch, sprinkle shaved vegan parmesan over the top just before serving to add a delicious umami richness.

How to Serve Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe

The dish is a close-up view of a mixed salad in a white bowl with a speckled rim, placed on a white marbled surface. The salad has three main layers: the base layer consists of light yellow orzo pasta pieces with a smooth texture spread evenly throughout; the middle layer features bright green arugula leaves and fresh edamame beans, adding vibrant color and leafy texture; the top layer includes small charred corn chunks with a golden yellow and blackened surface, scattered all over. Small white cheese slices and red chili flakes are sprinkled lightly on the whole salad, giving accents of creaminess and spice while the mixed herbs and dressing add a shiny, slightly oily finish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes like shaved vegan parmesan, a sprinkle of freshly chopped dill, or a pinch of red pepper flakes can enhance both the look and flavor of your salad. These finishing touches add layers of texture and visual appeal that make the dish feel even more special and inviting served on warm plates or in pretty bowls.

Side Dishes

This salad pairs wonderfully with grilled proteins such as lemon herb chicken, cedar plank salmon, or even a simple grilled tofu for a plant-based meal. It also complements fluffy pita bread or warm naan, making it a versatile star for casual weeknight dinners or elegant BBQ gatherings.

Creative Ways to Present

For an eye-catching presentation, try serving this salad in hollowed-out mini pumpkins or decorative bowls topped with edible flowers. Layering the salad in clear glass jars for picnics or lunchboxes creates a beautiful portable option. You can also spoon it over toasted baguette slices as a fresh bruschetta alternative at cocktail parties.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well stored in an airtight container in the refrigerator for up to three days. Keep the vegan parmesan and any garnishes separate until just before serving to maintain freshness and texture. Give the salad a good toss to redistribute the dressing before enjoying.

Freezing

Because the salad contains fresh greens and delicate dressing, freezing is not recommended as it will compromise texture and brightness. Instead, prepare the orzo and dressing separately if you want to freeze components for future salads.

Reheating

This salad is best enjoyed cold or at room temperature. If you do want to gently warm the orzo portion, heat it briefly on the stovetop or microwave, then toss with fresh arugula and dressing. Avoid reheating the entire salad to preserve the fresh, crisp elements.

FAQs

Can I use frozen corn instead of fresh corn?

Fresh corn grilled to perfection really brings the smoky sweetness that defines this dish, but if fresh corn is unavailable, thawed frozen corn lightly sautéed for a bit of char can be used as a substitute, though the flavor won’t be quite the same.

Is this recipe vegan?

Yes, the Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe is naturally vegan, especially when using the optional shaved vegan parmesan. It’s a fantastic plant-based option that doesn’t compromise on flavor or texture.

Can I make the dressing ahead of time?

Absolutely! The scallion dill dressing can be made up to 3 days ahead and stored in the fridge. This actually helps the flavors develop even more. Just give it a quick shake or stir before adding to the salad.

What can I substitute for miso paste if I don’t have any?

If miso paste isn’t on hand, a splash of soy sauce or tamari can add some umami depth, though the flavor profile will be slightly different. Start with a small amount and adjust to taste.

Can I add other vegetables to this salad?

Definitely! Roasted bell peppers, cherry tomatoes, or thinly sliced cucumbers would all be wonderful additions that bring additional freshness, color, and crunch to the salad.

Final Thoughts

If you’re craving a salad that feels as special as it tastes, this Grilled Corn Orzo Salad with Scallion Dill Dressing Recipe will not disappoint. The combination of smoky grilled corn, tender pasta, and vibrant herb dressing is simply irresistible. It’s a dish that’s as perfect for casual meals as it is for impressing guests. I hope you enjoy making and sharing this flavorful favorite—once you try it, I’m sure it will become a staple in your kitchen too!