Serves 1
Directions
- 1Bring a medium pot of water to a boil and generously salt it.
- 2Cook the orzo until al dente according to the package instructions. Drain and transfer to a large mixing bowl to cool slightly.
- 3Heat a grill pan or griddle over medium heat. Add the corn directly to the surface and grill for 10–12 mins, turning occasionally with tongs until lightly charred on all sides. Set aside to cool.
- 4Trim the roots off the scallions and separate the white and dark green parts. Set the greens aside.
- 5Add the white parts of the scallions to the hot grill pan and sear for 1–2 mins per side, pressing down gently with a spatula or grill press to get even color.
- 6At the same time, add the garlic cloves and avocado oil to one side of the pan and sauté for 2–3 mins until fragrant and golden. Set scallions and garlic aside to cool.
- 7To a blender, add the sautéed garlic, 4 of the seared scallions, lemon zest and juice, vinegar, olive oil, miso, and 1/2 tsp salt.
- 8Blend until smooth and creamy.
- 9Add the dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.
- 10Cut the corn kernels off the cob.
- 11Thinly slice the remaining cooked scallions and raw scallion greens.
- 12Add the corn, scallions, artichoke hearts, edamame, oregano, arugula, and red pepper flakes to the bowl of orzo.
- 13Pour the dressing overtop and toss well to coat.
- 14Taste and adjust seasoning with more salt or lemon juice.
- 15Serve immediately or chill for later.
- 16Top with vegan parm just before serving for extra umami.
Ingredients
- Kosher salt
- 1 cup orzo
- 3 ears of corn
- 1 bunch green scallions
- 2 tsp avocado oil
- 5 garlic cloves
- 1 medium lemon
- 1 tbsp white wine vinegar
- 0.25 cup extra virgin olive oil
- 1 tsp yellow or white miso paste
- 0.25 cup fresh dill
- 1 tbsp fresh oregano leaves
- 12 oz frozen edamame
- 0.33 cup marinated jarred artichoke hearts
- 3 cups baby arugula
- 0.25 tsp red pepper flakes
- Vegan parmesan
Equipment
grill pangriddletongsblenderspatulagrill presslarge mixing bowl
Tips
- For extra umami, top with vegan parmesan just before serving.
- Taste and adjust salt or acidity as needed in the dressing.
- Taste and adjust seasoning with more salt or lemon juice in the salad.
- You can serve immediately or chill for later.
- Let the flavors mingle by allowing the salad to sit before serving to make the veggies shine.
- This is a great way to incorporate more vegetables into your diet, especially during summer by making pasta salads.
- Take advantage of pasta salad summer to enjoy more vegetables.
- You can add as many vegetables as possible to this dish to make it a wholesome meal.
- The dressing is a grilled scallion dill dressing, which adds a unique smoky flavor to the salad.
- The dressing is creamy and rich, complementing the freshness of the vegetables.
- The grilled corn adds a sweet and smoky flavor to the salad.
- The edamame adds a good source of protein to the salad.
- The artichoke hearts add a tangy and briny flavor to the salad.
- The arugula adds a peppery kick to the salad.
- The orzo pasta provides a good base for the salad, making it a filling and satisfying meal.
- The lemon and dill in the dressing provide a fresh and zesty flavor to the salad.
- The miso paste in the dressing adds a savory and umami flavor to the salad.
- The dressing is versatile and can be used with other pasta salads or as a dip for vegetables.
- The salad is great for meal prepping as it can be stored in the refrigerator for a few days.
- The salad can be served as a side dish or a main course.
- You can add other vegetables to the salad, such as bell peppers, cherry tomatoes, or cucumbers.
- You can add grilled chicken, shrimp, or tofu to the salad for added protein.
- The salad is a great option for picnics, potlucks, or barbecues.
- The salad is a healthy and flavorful way to enjoy a summer meal.
- This is a perfect salad for those who are looking for a light and refreshing meal.
- The salad is easy to make and requires minimal cooking.
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