Grilled Corn Orzo Scallion Dill

The first time I made this salad was during a heatwave when turning on the oven felt like a punishment. My neighbor had dropped off fresh corn from her garden, and I ended up grilling everything in sight just to keep the kitchen cool. The smoky char on those sweet kernels changed everything I thought I knew about summer pasta salads.

I brought this to a Fourth of July party last year and watched my cousin hover over the bowl for twenty minutes, picking out all the grilled corn kernels first. She later admitted to me that she normally hates pasta salad but this one tasted like summer actually happened. Now she requests it for every gathering, even in February.

Ingredients

• 1 cup dry orzo pasta: This tiny rice shaped pasta is the perfect vehicle for catching all that dressing in its little curves
• 3 ears fresh corn: Grilling transforms the natural sugars into something deeper and more complex than boiling ever could
• 1 cup cherry tomatoes: Their burst of acidity cuts through the rich dressing and adds bright pops of color
• 1 small English cucumber: Fewer seeds means more crunch and less watery texture in your final bowl
• 1/2 red onion: Finely diced so you get just a hint of sharpness without overwhelming bites
• 1/4 cup feta cheese: Totally optional but that salty creaminess makes everything feel more complete
• 2 tablespoons fresh dill: Woodsy and bright, this herb is what makes the dressing taste like it came from a restaurant
• 3 scallions: Use both the white and green parts for a mild onion flavor that blends beautifully into the dressing
• 1/4 cup olive oil: The foundation that carries all those fresh flavors and helps them cling to every piece of orzo
• 2 tablespoons lemon juice: Fresh squeezed makes a noticeable difference in brightness and balance
• 1 tablespoon white wine vinegar: Adds a clean sharpness that lemon alone cannot provide
• 1 teaspoon Dijon mustard: The secret to emulsifying your dressing so it stays creamy and never separates
• 1 clove garlic: One is plenty since it will be raw and blend into every bite
• 1/2 teaspoon sea salt: Essential for waking up all the vegetables and making them taste like themselves
• 1/4 teaspoon black pepper: Freshly ground adds a subtle warmth that ties everything together

Instructions

Fire up the grill:

Get your grill or grill pan nice and hot over medium high heat while you shuck the corn and brush the ears lightly with olive oil.

Char the corn:

Grill the corn turning every few minutes until you see those gorgeous charred spots appearing all around about 8 to 10 minutes total.

Cook the orzo:

While the corn cools slightly boil your orzo in salted water until tender then drain immediately and rinse under cold water to stop the cooking.

Make the magic dressing:

Toss the scallions dill olive oil lemon juice vinegar mustard garlic salt and pepper into a blender and blitz until completely smooth and vibrant green.

Cut the corn:

Once the corn is cool enough to handle stand each ear upright and carefully slice the kernels off the cob into a large bowl.

Bring it all together:

Add the cooked orzo halved tomatoes diced cucumber red onion and chopped dill to the bowl with the corn and toss gently to combine.

Dress it up:

Pour that gorgeous green dressing over the salad and toss until everything is evenly coated then fold in the feta if you are using it.

Save

This salad has become my go to contribution to every summer gathering because it travels so well and somehow tastes even better after sitting in the fridge for a few hours. My mom called me from a beach house last summer asking for the recipe because she had tasted it at a friends house and needed to make it immediately.

Make It Your Own

Swap in farfalle or small shells if you cannot find orzo at your store. The dressing works equally well on roasted vegetables or as a sauce for grilled fish if you want to use it beyond pasta salad.

Serving Suggestions

This pairs beautifully with anything fresh off the grill especially herb crusted salmon or lemon chicken. A chilled glass of Sauvignon Blanc or a crisp rosé brings out all the bright summer flavors perfectly.

Storage and Meal Prep

The salad keeps well for up to three days in the refrigerator though the texture is best within the first two. If you are meal prepping store the dressing separately and toss it with the salad just before serving to keep everything at peak freshness.

• Let the salad come to room temperature for 15 minutes before serving if it has been refrigerated
• Add the feta right before serving so it does not become too soft from the dressing
• Reserved fresh dill makes a lovely garnish if you want the salad to look extra vibrant for guests

Save

There is something deeply satisfying about a dish that celebrates vegetables at their absolute best. This salad is summer in a bowl no matter when you make it.

Common Questions

→ Can I make this ahead of time?

Absolutely. This dish tastes even better after the flavors have time to meld. Prepare everything up to 24 hours in advance, store covered in the refrigerator, and bring to room temperature before serving. You may need to toss with a splash of olive oil if it seems dry after chilling.

→ What can I substitute for orzo pasta?

Any small pasta shape works beautifully here. Try farfalle, small shells, or even Israeli couscous for a similar texture. For a grain-free option, use cooked quinoa or cauliflower rice. Just remember to adjust cooking times accordingly and rinse with cold water to stop the cooking process.

→ How do I grill corn without an outdoor grill?

A grill pan works perfectly for indoor grilling. Heat it over medium-high and cook the corn for about 10 minutes, turning frequently to get even char marks. Alternatively, you can roast the corn in your oven at 425°F for 20-25 minutes, turning occasionally, until nicely browned and tender.

→ Is this suitable for meal prep?

Yes, it's excellent for meal prep. The dressed salad keeps well for 3-4 days in the refrigerator. Store in an airtight container and give it a good stir before serving. If adding feta, wait to sprinkle it on until just before eating to maintain the best texture and presentation.

→ Can I add protein to make it a complete meal?

Certainly. Grilled chicken, shrimp, or even chickpeas work wonderfully here. For grilled chicken, season simply and cook alongside the corn. Shrimp only need 2-3 minutes per side on the grill. Rinced and drained chickpeas add plant-based protein without any additional cooking required.

→ How do I store leftovers?

Keep any leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will absorb some of the dressing as it sits, so you might want to refresh with a squeeze of fresh lemon juice or a drizzle of olive oil before serving again. This dish does not freeze well due to the vegetables and fresh herbs.