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A vibrant bowl of Grilled Corn Orzo Salad with cherry tomatoes, cucumbers, and feta cheese.

Grilled Corn Orzo Salad with Scallion Dill Dressing

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 320 kcal

Ingredients
  

  • 8 ounces orzo pasta
  • 3 ears fresh sweet corn, husked
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup English cucumber, diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup extra -virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/4 cup scallions , thinly sliced
  • 2 tablespoons fresh dill, finely chopped
  • 1 clove garlic , minced
  • 1 teaspoon hone y
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Bring a large pot of salted water to a boil and cook orzo according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
  • Preheat a grill or grill pan to medium-high heat. Brush the husked corn ears with 1 tablespoon of olive oil and grill for 10 to 12 minutes, turning frequently until charred in spots.
  • Remove corn from the grill and let cool. Use a sharp knife to cut the kernels away from the cob and place them into a large mixing bowl.
  • In a small mixing bowl, whisk together the extra-virgin olive oil, lemon juice, apple cider vinegar, scallions, dill, minced garlic, honey, salt, and black pepper until well combined.
  • Add the cooked orzo, cherry tomatoes, diced cucumber, and minced red onion to the bowl with the grilled corn.
  • Pour the scallion dill dressing over the salad and toss thoroughly to coat all ingredients.
  • Gently fold in the crumbled feta cheese just before serving.
  • Serve at room temperature or refrigerate for 30 minutes to allow flavors to meld.