Fresh Summer Orzo Salad with Feta and Garlic Scape Dressing

This Grilled Corn and Zucchini Orzo Salad orzo salad is a celebration of fresh, seasonal ingredients at their best. Sweet grilled corn and tender zucchini bring a smoky, charred flavor that pairs perfectly with the creamy tang of feta cheese. The star of the dish is the vibrant charred lemon and garlic scape vinaigrette, which adds a bright, zesty kick and a hint of garlic that ties all the flavors together. Whether you’re serving it as a light lunch, a side for your backyard BBQ, or a potluck favorite, this salad is packed with texture, flavor, and sunshine in every bite.

Zucchini, Corn & Feta Orzo Salad with Lemon Garlic Dressing

Grilled Corn and Zucchini Orzo Salad

Light and Fresh Summer Orzo Salad

This fresh and vibrant summer orzo salad combines smoky grilled corn, tender zucchini, and creamy feta, all tossed in a bright charred lemon and garlic scape vinaigrette for the perfect warm-weather side or light main.

Print It Pin It

Yields: 4 people

Ingredients

Zucchini

• 1 yellow zucchini sliced into 1-inch thick pieces
• 1 green zucchini sliced into 1-inch thick pieces
• 1 tablespoon olive oil
• Salt and pepper to taste

Corn

• 2 ears of corn husked
• 2 tablespoons butter
• Salt and pepper to taste

Garlic Scapes

• 1 bunch garlic scapes flowers removed
• 1 teaspoon olive oil

Lemons

• 2 Lemons Halved

Assembly

• 1 package orzo cooked according to package instructions
• ¼ cup feta crumbled
• ½ cup pistachios
• 2 handfuls fresh basil leaves
• Salt and pepper to taste
• 1 charred lemon for squeezing

Dressing

• Juice of 1 charred lemon
• ½ cup olive oil
• 1 bunch charred garlic scapes
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

Grill the Vegetables

• Preheat the grill to medium-high heat.
• Toss the yellow and green zucchini slices with olive oil, salt, and pepper, then grill until tender and lightly charred, about 3–4 minutes per side.
• Rub the corn with butter, season with salt and pepper, and grill until kernels are charred in spots, about 8–10 minutes, turning occasionally.
• Toss the garlic scapes with olive oil and grill until softened and lightly charred, about 2–3 minutes.
• Place the halved lemons cut-side down on the grill and cook until caramelized, about 3–4 minutes.

Prepare the Dressing

• Chop the charred garlic scapes into small pieces.
• In a blender or food processor, combine the chopped scapes, juice from 1 charred lemon, olive oil, honey, Dijon mustard, red wine vinegar, salt, and pepper. Blend until smooth and creamy.

Assemble the Salad

• Cut the corn kernels from the cob and slice the zucchini into bite-sized pieces.
• In a large bowl, combine the cooked orzo, grilled zucchini, grilled corn, feta, pistachios, and basil.
• Drizzle with the dressing and toss until evenly coated.
• Finish with a squeeze of juice from the remaining charred lemon and season with additional salt and pepper if needed.

Watch the Recipe Below