Save to Pinterest This refreshing summer dish combines smoky grilled corn kernels with tender orzo pasta, creating a perfect base for crisp cherry tomatoes, diced cucumber, and red onion. The star is the creamy scallion dill dressing, blended until smooth with olive oil, lemon juice, and white wine vinegar. Ready in just 40 minutes, it serves four generously and works beautifully chilled or at room temperature. The vegetarian dish offers customizable options—add grilled proteins or keep it light with the vegetable medley. Perfect for potlucks, picnics, or weeknight meals.
The first time I made this salad was during a heatwave when turning on the oven felt like a punishment. I'd bought too much corn at the farmers market and a random box of orzo from the back of my pantry, expecting disaster but ending up with something I now crave every summer.
I brought this to a friends rooftop potluck last July and watched three different people ask for the recipe before they even finished their first bite. Something about the combination of warm grilled corn against cold crisp vegetables just makes people happy.
Ingredients
- Orzo pasta: This rice-shaped pasta is perfect because it catches all that dressing in its little curves
- Fresh corn: Three ears might seem like a lot but trust me the charred kernels are the star of the show
- Cherry tomatoes: Their sweetness balances the sharp scallion dressing perfectly
- English cucumber: Fewer seeds means less watery salad which is exactly what you want
- Red onion: Finely diced it adds just the right amount of bite without overwhelming
- Feta cheese: Optional but that salty creaminess is worth it if you eat dairy
- Fresh dill: You need both chopped in the salad and blended into the dressing for maximum impact
- Scallions: The entire scallion goes into the blender for maximum flavor
- Lemon juice: Fresh squeezed makes a huge difference here
- White wine vinegar: Adds brightness without being too harsh
- Dijon mustard: This is what emulsifies the dressing so it coats every bite
Instructions
- Get your grill going:
- Fire up your grill or grill pan to medium-high while you prep everything else
- Char that corn:
- Brush the husked ears with a little olive oil and grill them turning now and then until you see gorgeous charred spots about 8 to 10 minutes total
- Cook the orzo:
- Boil the orzo in salted water until it is tender then drain and rinse it under cold water immediately
- Make the magic dressing:
- Toss those scallions dill olive oil lemon juice vinegar mustard garlic salt and pepper into a blender and whirl until you have a bright green creamy dressing
- Prep your veg:
- Halve the tomatoes dice the cucumber finely mince the red onion and chop that extra dill while the corn cools enough to handle
- Cut the corn:
- Stand each cooled ear on its end and carefully slice the kernels off into a bowl
- Bring it all together:
- Dump the cooked orzo grilled corn tomatoes cucumber onion and chopped dill into a big bowl and toss gently
- Dress and serve:
- Pour that gorgeous green dressing over everything toss again and top with crumbled feta if you are feeling indulgent
Save to Pinterest My sister claimed she hated pasta salad until I made this for her birthday lunch. She ate three helpings and then asked to take the leftovers home which I consider the highest possible compliment.
Make It Your Way
Once you get the base down this salad is incredibly forgiving. I have swapped in farfalle when I was out of orzo and used frozen corn in winter when fresh is not available. It still works because the dressing ties everything together.
Timing Is Everything
The salad actually gets better after it sits for an hour so the flavors have time to mingle. I like to make it in the morning and let it hang out in the fridge until lunch or dinner.
Perfect Pairings
This shines alongside anything hot off the grill but it is substantial enough to be a meal on its own for those nights when cooking feels like too much.
- Grill some shrimp or chicken to serve on top if you want extra protein
- A chilled glass of crisp white wine makes this feel like a restaurant dinner
- Keep some extra dressing handy because you will want to drizzle more over each bowl
Save to Pinterest This salad is summer in a bowl and the kind of recipe that makes people remember you as the person who brings the really good food to gatherings.
Recipe FAQs
- → Can I make this ahead of time?
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Absolutely. This tastes even better after chilling for a few hours or overnight, allowing flavors to meld. Store covered in the refrigerator and bring to room temperature before serving.
- → What can I substitute for orzo?
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Try small pasta shapes like farfalle, fusilli, or pearl couscous. For gluten-free options, use rice-shaped gluten-free pasta or quinoa.
- → How do I grill corn without a grill?
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Use a grill pan on the stovetop, or roast corn in the oven at 425°F for 20 minutes, turning occasionally. Alternatively, use canned fire-roasted corn in a pinch.
- → Can I use frozen corn?
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Fresh corn works best for texture and flavor, but frozen corn can be used. Thaw and pat dry, then sauté in a hot skillet to achieve some char before adding.
- → How long does the dressing keep?
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The scallion dill dressing stays fresh in an airtight container for up to 5 days. Shake well before using as separation may occur.
- → Is this suitable for meal prep?
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Perfect for meal prep. Portion into containers and refrigerate for up to 4 days. The orzo absorbs dressing beautifully, becoming more flavorful over time.
