Description
Charred corn and al dente orzo mingle with juicy cherry tomatoes and tangy feta, all coated in a silky scallion dill dressing that tastes of lemon and garlic. Chill to let the flavors burst with every bite.
Ingredients
- 1 cup orzo pasta
- 2 ears corn
- 2 tablespoons olive oil
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup feta cheese crumbled
- 2 tablespoons fresh parsley chopped
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 3 scallions thinly sliced
- 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic minced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Brush corn with 1 tablespoon olive oil and season with salt and pepper.
- Grill corn 8 to 10 minutes, turning occasionally, until lightly charred.
- Meanwhile, cook orzo according to package instructions until al dente, then drain and rinse under cold water.
- In a medium bowl whisk together Greek yogurt, mayonnaise, scallions, dill, lemon juice, lemon zest, garlic, remaining olive oil, salt, and pepper.
- Slice kernels off the grilled corn and add them to a large bowl with orzo, cherry tomatoes, red onion, parsley, and feta.
- Pour the scallion dill dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Make the dressing a day ahead to deepen the flavors.
- Use frozen corn if fresh ears are unavailable; thaw and pat dry before grilling.
- Stir in diced avocado just before serving for extra creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.