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–+ servings
Orzo Salad with Grilled Corn, Zucchini, and Garlic Scape Vinaigrette
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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.
Servings 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.