Description
A vibrant, summer-ready orzo salad with smoky grilled zucchini and corn, tossed with lemon-basil vinaigrette and creamy goat cheese for a refreshing side or light main.
Ingredients
1 lb orzo pasta
2–3 zucchini, halved lengthwise
4 ears corn
Olive oil, for brushing
Kosher salt and pepper, to taste
4 oz goat cheese, crumbled
⅓ cup fresh basil, chopped
Lemon Vinaigrette:
3 Tbsp lemon juice
2 Tbsp champagne vinegar
1½ Tbsp honey
2 garlic cloves, minced
¼ tsp salt
¼ tsp pepper
½ cup extra-virgin olive oil
Instructions
- Preheat grill (or grill pan) to high. Brush zucchini and corn with olive oil; season with salt and pepper. Grill zucchini cut-side down and corn on the grates until charred (~5–6 min per side); zucchini may finish ahead of corn.
- Meanwhile, cook orzo in salted boiling water as per package instructions. Drain and place in a large bowl.
- Whisk together lemon juice, champagne vinegar, honey, garlic, salt, pepper, and slowly drizzle in olive oil to make the vinaigrette. Toss warmed orzo with some dressing.
- Cut zucchini into bite-sized pieces and slice kernels off corn. Add vegetables to orzo, then fold in goat cheese and basil.
- Drizzle more dressing if needed, season to taste, and serve warm, at room temperature, or chilled.
Notes
- Use frozen corn—thaw and char in a skillet for similar smoky flavor.
- Swap orzo with gluten-free pasta or quinoa for a GF option.
- Substitute goat cheese with feta, burrata, or mozzarella.
- Add grilled chicken, shrimp, or chickpeas to make it a full meal.
- Prep vinaigrette ahead and store in refrigerator for up to a week.
- Toss basil in just before serving to preserve color and freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling + Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
