Lemon Basil Orzo Salad with Grilled Corn and Zucchini
The best orzo pasta salad with fresh tomatoes and basil, charred sweet corn and zucchini all tossed with a lemony vinaigrette and crumbled feta. Perfect for summer bbqs or lunch on the go.
Servings: 6 -8 servings
Calories: 250kcal
Ingredients
- 2 ears of corn
- 1 large zucchini sliced lengthwise
- 2 tbsp olive oil
- 8 oz dry orzo pasta
- 1 cup cherry tomatoes halved
- 1/2 cup basil chopped
- 1 small bunch mint chopped
- Feta for serving optional
For the lemon vinaigrette
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 garlic cloves minced
- 1 tbsp honey or maple syrup
- 1 tbsp lemon zest
- 1 tsp Dijon mustard
- Freshly ground black pepper to taste
Instructions
- Preheat the grill to medium heat. (400-450º F)
- Brush the corn and zucchini with olive oil. Place the corn on the hot grill and cook for 5-10 minutes, turning every so often. Add the zucchini and grill for an additional 10 minutes, flipping halfway. When the corn is charred and the zucchini is tender, transfer to a plate to cool.
- To make the vinaigrette, whisk together all ingredients to combine.
- Cook the orzo al dente according to the package instructions. Drain and run under cold water to cool. Toss with vinaigrette in a large bowl to prevent sticking.
- Use a sharp knife to remove the corn kernels from the cob and chop the grilled zucchini into bite sized pieces. Add to the bowl with the orzo along with the cherry tomatoes, herbs and crumbled feta if using. Serve at room temperature or chilled.
Nutrition
Serving: 1cup | Calories: 250kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 56mg | Fiber: 2g | Sugar: 7g