A vibrant, summery pasta salad with grilled corn, fresh herbs, and a creamy scallion-dill dressing. Great for a plant-based main or side, and delicious served cold or at room temperature.
Total time: 59 min • Active: 59 min • Inactive: 0 min
Bring a medium pot of water to a boil, generously salt it, and cook the orzo until al dente according to package instructions. Drain and transfer to a large mixing bowl.Prepare all vegetables and aromatics: Remove husks from corn, trim roots from scallions, peel garlic cloves, wash fresh herbs, zest and juice the lemon, roughly chop artichoke hearts.Trim the roots from the scallions. Separate the greens and set aside. Sear the white parts on the grill pan for 1-2 minutes per side, pressing gently. Add garlic cloves and sauté with avocado oil until fragrant and golden, about 2-3 minutes. Set scallions and garlic aside to cool.Blend sautéed garlic, 4 grilled scallions, lemon zest and juice, white wine vinegar, extra virgin olive oil, miso paste, and kosher salt until smooth. Add fresh dill and blend again until incorporated to form the dressing.Grill the prepared corn on a grill pan or griddle, turning occasionally, until lightly charred on all sides. Set aside to cool.Cut the cooled, grilled corn off the cob. Thinly slice the remaining cooked scallions and greens.In a large mixing bowl, combine cooked orzo, grilled corn kernels, sliced scallions, marinated artichoke hearts, thawed or cooked edamame, fresh oregano leaves, baby arugula, and red pepper flakes (if using). Toss to mix thoroughly.Pour the dressing over the orzo salad mixture and toss to coat. Taste and adjust seasoning with more salt or lemon juice if needed.Serve the orzo salad cold or at room temperature. Top with shaved vegan parmesan if desired.
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