Grilled Zucchini Corn Orzo Salad
A refreshing and vibrant salad featuring grilled zucchini, corn, and orzo pasta, topped with goat cheese and fresh basil.
Equipment
- Grill
- Pot
- Large Bowl
- Whisk
Ingredients
- 1 pound orzo pasta (450g)
- 2 large zucchini squash or 3 small/medium, sliced in half lengthwise
- 4 ears corn
- olive oil for brushing
- kosher salt
- pepper
- 4 ounces goat cheese (113g), crumbled
- ⅓ cup fresh basil (80g), chopped
- 3 tablespoons lemon juice (45ml)
- 2 tablespoons champagne vinegar (30ml)
- 1 ½ tablespoons honey (22g)
- 2 garlic cloves finely minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil (120ml)
Instructions
- Start by boiling water in a pot and cook the orzo for about 8 to 10 minutes until it is al dente. Stir occasionally to ensure it does not stick together. It should be tender but still a bit firm; do not overcook it.
- Prepare your grill. Grill the zucchini and corn until they get nice grill marks and feel tender, which should take about 8 to 10 minutes. Remember to turn them occasionally for even grilling. If they cook for too long, they might become mushy.
- In a bowl, whisk together olive oil, lemon juice, champagne vinegar, honey, minced garlic, salt, and pepper. The aroma from the garlic will fill your kitchen! This dressing unifies all the flavors. It is important to whisk it well to emulsify the ingredients properly.
- In a large mixing bowl, combine the cooked orzo, grilled zucchini, grilled corn, goat cheese, chopped basil, and vinaigrette. Gently toss everything together until well coated. The dish should look colorful and inviting. If the salad appears a bit dry, drizzle in some additional vinaigrette.
- Serve this salad warm, or allow it to cool to room temperature. The fresh basil and cheese provide a delightful finish! Take care not to let it sit out too long, or it may dry out.
Notes
This dressing can be stored in the refrigerator in a sealed container for up to one week.
If zucchini or corn are not grilling evenly, ensure your grill is set to a high temperature and turn the vegetables frequently for consistent cooking. If the salad appears dry after mixing, a little extra lemon vinaigrette can be added to enhance flavor and moisture without additional calories. If the orzo is clumping together, drizzle some olive oil over the cooled pasta and toss gently to separate it.
If you prefer to serve the salad warm, gently reheat it in a pan over low heat for 5 minutes, ensuring it does not overcook.
Pair this salad with grilled chicken for a complete meal. Alternatively, serve alongside a light white wine for a refreshing summer experience. Top with grilled shrimp or tofu for added protein.
You may add cherry tomatoes for extra color and flavor. For those with dietary restrictions, replace goat cheese with vegan cheese for a dairy-free option. Including cooked chickpeas can add protein and texture.
Choose zucchini that is firm and without blemishes. Fresh corn should be bright and crisp. If you prefer, substitute quinoa for orzo for a gluten-free variation. Look for goat cheese that is fresh for the best flavor in the salad.