Grilled Corn Zucchini Orzo Salad Recipe

I absolutely love this recipe because it perfectly combines the vibrant flavors of summer with the grilled goodness of zucchini and corn, making it both delicious and refreshing. Plus, the tangy feta and fresh basil take it to the next level, creating an Instagram-worthy dish that’s as fun to make as it is to eat!

I love preparing fast and nourishing meals, and my Grilled Corn Zucchini Orzo Salad is a striking case in point. With the sweetness of grilled corn and when in season zucchini combined with orzo pasta, this dish is bursting with summer flavors.

I like how the tangy lemon juice plays with fresh basil, with the crumbled feta serving as a delightful bridge between creamy and crunchy textures. This dish is as perfect for light lunches as it is as a side.

It also delivers copious doses of vitamins and antioxidants.

Grilled Corn Zucchini Orzo Salad Recipe Ingredients

• Orzo Pasta: A good source of carbohydrates for energy.
• Zucchini: Rich in vitamins and low in calories.
• Corn: Adds sweetness and provides fiber.
• Cherry Tomatoes: Bursting with antioxidants and flavor.
• Feta Cheese: Offers tangy flavor and calcium.
• Basil: Fresh herbs add fragrant aroma and taste.
• Lemon Juice: Provides a zesty, fresh tang to the dish.

Grilled Corn Zucchini Orzo Salad Recipe Ingredient Quantities

• 1 cup orzo pasta
• 2 medium zucchinis, sliced
• 2 ears of corn, husked
• 2 tablespoons olive oil, divided
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh basil, chopped
• 2 tablespoons lemon juice
• Salt and pepper to taste

How to Make this Grilled Corn Zucchini Orzo Salad Recipe

1. Prepare orzo pasta in a pot of boiling salted water as per the directions on the package. The cooking time is a little over 6 minutes. Test for doneness; you want it “al dente” (the pasta will continue to cook a little as it cools). Once drained and set aside, the orzo can be tossed with 1 tsp. olive oil to keep it from clumping while it cools.

2. Set the grill to medium-high heat.

3. Zucchini and corn need only a little olive oil, salt, and pepper to be at their best on the grill. Brush them with 1 tablespoon of olive oil and sprinkle with salt and pepper.

4. Zucchini and corn should be grilled, turning them every so often, until they show signs of grilling (i.e., grill marks) and are tender to the bite. About 4-5 minutes per side should do it.

5. Take grilled vegetables off the grill. After they have cooled to a safe handling level, cut the kernels off the corn and chop the zucchini into pieces small enough to be taken in one bite.

6. In a big mixing bowl, mix together cooked orzo, grilled zucchini, grilled corn, and cherry tomatoes cut in half.

7. Crumble feta cheese and chop fresh basil before adding them to the orzo mixture.

8. In a little dish, blend together the leftover 1 tablespoon of olive oil with 2 tablespoons of lemon juice.

9. Drizzle the lemon dressing on top of the orzo salad and mix thoroughly to ensure an even distribution.

10. Dress the salad with salt and pepper to taste. Serve at room temperature or cool.

Grilled Corn Zucchini Orzo Salad Recipe Equipment Needed

1. Pot
2. Cooking spoon
3. Colander
4. Grill
5. Grill brush
6. Tongs
7. Knife
8. Cutting board
9. Mixing bowl
10. Small bowl
11. Measuring spoons
12. Serving spoon

FAQ

• Q:Can a different type of pasta be used instead of orzo? A: Yes, another type of small pasta, like couscous or ditalini, can be used in place of orzo.
• Q:What can be substituted for feta cheese? A: Goat cheese or a plant-based feta alternative can be used instead of feta.
• Q:Is it possible to grill the zucchinis in advance? A: It is possible to grill the zucchinis in advance and store them in the refrigerator for up to 2 days.
• Q:How can I adapt this dish to suit a vegan diet? A: Use vegan cheese and make sure that the pasta is egg-free.
• Q:Can corn frozen be used instead of fresh? A: Yes, but it must first be thawed and patted dry before grilling.

Grilled Corn Zucchini Orzo Salad Recipe Substitutions and Variations

1 cup orzo pasta – For a different texture, use quinoa, couscous, or farro.
2 medium zucchinis
You can substitute yellow squash or eggplant.
1 cup of cherry tomatoes – Grape tomatoes or regular tomatoes that are chopped can be used instead.
1/4 cup feta cheese, crumbled – Another cheese option: goat cheese or ricotta salata.
2 tablespoons fresh basil – Use fresh mint or parsley for a different flavor.

Pro Tips

1. Char for Flavor Allow the zucchini and corn to get a slight char on the grill. This adds a smoky depth to the salad, enhancing the overall flavor profile.

2. Fresh Herbs Last Add the fresh basil just before serving to keep its flavor vibrant and fresh. This prevents the basil from darkening and losing its refreshing taste.

3. Balance the Acidity Taste the salad with the lemon dressing and adjust the lemon juice or add a pinch of sugar if the salad feels too tangy. Balancing acidity ensures the flavors are harmonious.

4. Use Quality Olive Oil Since the olive oil is a key component in the dressing, use high-quality extra virgin olive oil for the best taste, as its flavor will be prominent in the dish.

5. Chill for Flavor Meld If time permits, let the salad sit for 30 minutes in the refrigerator before serving. This allows the flavors to meld together, enhancing the taste.