Bright, herby, and summer-fresh pasta salad
This grilled corn orzo salad with scallion dill dressing is the kind of dish that instantly elevates any meal. Sweet, smoky grilled corn pairs perfectly with tender orzo pasta, all tossed in a vibrant, herb-packed dressing bursting with fresh dill and green onions. It’s light yet satisfying—perfect for picnics, BBQs, or quick weekday lunches. The best part? It comes together easily and can be made ahead, making it ideal for busy days when you still want something homemade and flavorful. If you love fresh summer salads with bold flavor, this one is a must-try.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 servings
📝 Ingredients List
- 1 cup dry orzo pasta
- 2 ears fresh corn, husked
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup feta cheese, crumbled (optional)
Scallion Dill Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 scallions, finely sliced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon honey
- 1 small garlic clove, minced
- Salt and pepper, to taste
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Grill pan or outdoor grill
- Large pot
- Colander
- Mixing bowls
- Sharp knife
- Cutting board
- Spoon or spatula
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Cook the orzo 🍝
Bring a pot of salted water to a boil. Cook orzo according to package instructions until tender. Drain and let cool. - Grill the corn 🌽
Brush corn with olive oil and season lightly. Grill over medium-high heat for 8–10 minutes, turning occasionally, until lightly charred. - Cut the kernels
Let corn cool slightly, then carefully slice kernels off the cob. - Prepare the dressing 🥗
In a small bowl, whisk together olive oil, lemon juice, scallions, dill, honey, garlic, salt, and pepper until well combined. - Assemble the salad
In a large bowl, combine cooked orzo, grilled corn, cucumber, and red onion. - Toss everything together ✨
Pour the dressing over the salad and mix gently until evenly coated. - Finish and serve
Sprinkle feta cheese on top if using. Serve slightly chilled or at room temperature.
💡 Pro Tips
- Make ahead: This salad tastes even better after sitting for 30 minutes.
- No grill? Use a stovetop grill pan or roast corn in the oven.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Extra flavor: Add lemon zest for a brighter citrus kick.
🔄 Variations
- Protein boost: Add grilled chicken or shrimp.
- Vegan option: Skip feta or use a plant-based alternative.
- Spicy twist: Add chili flakes or diced jalapeño.
- Extra crunch: Toss in toasted nuts or seeds.
❓ FAQ
Can I use frozen corn?
Yes, just thaw and char it in a hot pan for similar flavor.
What can I substitute for dill?
Parsley or basil works well.
Is orzo gluten-free?
Traditional orzo is not, but gluten-free versions are available.
Can I serve this warm?
Yes, it’s delicious both warm and chilled.