There’s something absolutely magical about summer flavors, and my *Grilled Corn Orzo Salad* captures that essence perfectly! The sweetness of the grilled corn paired with the tender orzo pasta makes it a refreshing dish that’s perfect for those warm evenings. I remember the first time I made this salad for a backyard barbecue, and it was such a hit that friends were asking for the recipe before they even finished their first bite! It’s vibrant, colorful, and oh-so-easy to whip up. Whether you’re enjoying it on its own or as a side to grilled chicken, this salad is a must-have for your summer table. Trust me, you’ll be making it again and again!

Ingredients for Grilled Corn Orzo Salad

1 cup orzo pasta
2 ears of corn, grilled and kernels removed
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh basil, chopped
1/4 cup feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

How to Prepare Grilled Corn Orzo Salad

Making this *Grilled Corn Orzo Salad* is super straightforward, and I promise it’ll be worth every delicious bite! Here’s how to whip it up step by step:

Step-by-Step Instructions

First things first, cook the orzo pasta! Bring a pot of salted water to a boil, then add 1 cup of orzo and cook according to package instructions, usually around 8-10 minutes. Make sure to stir occasionally so it doesn’t stick together. Once it’s tender, drain the orzo in a colander and let it cool.
While the orzo is cooking, it’s time to grill the corn! Preheat your grill to medium-high heat. Place the ears of corn directly on the grill and cook for about 10-12 minutes, turning occasionally until they’re beautifully charred. When they’re done, carefully remove them from the grill and let them cool slightly before cutting the kernels off the cob.
In a large mixing bowl, combine the cooled orzo, grilled corn kernels, halved cherry tomatoes, finely chopped red onion, and fresh basil. Give it a gentle toss to mix everything together.
In a separate small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and a sprinkle of salt and pepper. Pour this dressing over the salad mixture and toss until everything is well-coated.
Finally, sprinkle the crumbled feta cheese on top, give it one last toss, and voilà! Your vibrant salad is ready to serve!

Tips for Success

To take your *Grilled Corn Orzo Salad* to the next level, here are some of my favorite tips! First, when cooking the orzo, don’t forget to salt the water; it makes a big difference in flavor! Also, keep an eye on the orzo while it cooks—overcooking can make it mushy. For the corn, grilling it until it’s nicely charred not only adds a smoky flavor but also brings out its natural sweetness. If you can, let the corn cool a bit before cutting off the kernels; that way, you won’t risk burning your fingers! And lastly, feel free to play around with the veggies; adding roasted red peppers or avocado gives it a delightful twist!

Nutritional Information

This *Grilled Corn Orzo Salad* is not only a feast for the eyes but also a healthy choice! Here’s a rough breakdown of the nutritional values per serving, which is about 1 cup:

Calories: 250
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Sugar: 3g
Protein: 6g
Sodium: 150mg
Cholesterol: 10mg

Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But isn’t it nice to know you’re indulging in something delicious while keeping it balanced?

Why You’ll Love This Recipe

This *Grilled Corn Orzo Salad* is a delightful addition to any meal, and here’s why you’ll adore it:

Quick and easy to prepare—perfect for busy weeknights!
Bright, fresh flavors that scream summer and sunshine.
Nutritious ingredients that offer a balanced, satisfying dish.
Versatile enough to serve as a main or a side dish.
Loaded with colorful veggies for a vibrant presentation.
Can be enjoyed warm or chilled, making it a fantastic option for potlucks.

Trust me, once you try it, you’ll want to make this salad a regular at your table!

Serving Suggestions

This *Grilled Corn Orzo Salad* shines on its own, but it pairs beautifully with so many dishes! I love serving it alongside grilled chicken or fish for a complete meal, letting the smoky flavors complement the salad’s freshness. For a vegetarian option, try it with some roasted vegetable skewers or a hearty veggie burger. And let’s not forget about drinks! A chilled glass of white wine or a refreshing lemonade is the perfect way to wash it all down. Cheers to summer dining!

Storage & Reheating Instructions

Storing your *Grilled Corn Orzo Salad* is super simple! Just place any leftovers in an airtight container and pop it in the fridge, where it’ll stay fresh for about 3 days. If you want to enjoy it warm later, just give it a quick toss in the microwave for about 30 seconds to a minute—just make sure to stir it halfway through to heat evenly. But honestly, I think it tastes best chilled! Enjoy every last bite!

FAQ about Grilled Corn Orzo Salad

I often get questions about making the *Grilled Corn Orzo Salad*, so let’s tackle some of the most common ones! First up, can I use frozen corn? Absolutely! Just make sure to thaw and drain it before adding it to the salad. What if I can’t find fresh basil? No worries! Dried basil works in a pinch, though fresh really takes it up a notch. How long does it last in the fridge? This salad is best enjoyed fresh but will keep well for about 3 days in an airtight container. And finally, can I add protein? Definitely! Grilled chicken or chickpeas would be fantastic additions to make it even heartier. Enjoy experimenting!

Grilled Corn Orzo Salad: 5 Vibrant Summer Flavors to Savor

Author: Lisa
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Salad
Method: Grilling and boiling
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A refreshing salad made with grilled corn and orzo pasta.

Ingredients

Scale

1 cup orzo pasta
2 ears of corn, grilled and kernels removed
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh basil, chopped
1/4 cup feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

Instructions

Cook the orzo pasta according to package instructions. Drain and let cool.
Grill the corn until charred, then remove kernels.
In a large bowl, combine orzo, corn, cherry tomatoes, red onion, and basil.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Sprinkle feta cheese on top before serving.

Notes

Can be served warm or cold.
Best when eaten fresh.
Add grilled chicken for extra protein.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 150mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 6g
Cholesterol: 10mg

Keywords: Grilled Corn Orzo Salad

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