Grilled Zucchini Corn Orzo Salad.
I fell for this Grilled Zucchini Corn Orzo Salad the first time I made it on a sun-warmed evening when the grill was still releasing that smoky, slightly sweet scent from another batch of veggies. Bright, satisfying, and easy to scale for a weeknight dinner or a potluck, this salad balances smoky grilled zucchini and corn with tangy, honeyed dressing and creamy crumbles of goat cheese. It comes together quickly and makes a fantastic leftover—chilled, at room temperature, or gently reheated. Here’s everything you need and how I prepare it so the flavors sing.
Why this salad works
What I love about this Grilled Zucchini Corn Orzo Salad is the contrast in textures and temperatures: tender orzo, crisp-tender zucchini with char, kernels that pop with sweetness, and creamy goat cheese that softens into the warm pasta. The dressing adds brightness with lemon and champagne vinegar, while a touch of honey ties it together without being cloying. Fresh basil at the end lifts the whole dish into something lively and summery.
Ingredients
- 1 pound orzo pasta
- 2 large or 3 small/medium zucchini squash, sliced in half lengthwise
- 4 ears of corn
- olive oil, for brushing
- kosher salt and pepper
- 4 ounces goat cheese, crumbled
- ⅓ cup chopped fresh basil
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- 1 ½ tablespoon honey
- 2 garlic cloves, finely minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Equipment and prep notes
To make this Grilled Zucchini Corn Orzo Salad you’ll need a large pot for cooking the orzo, a grill or grill pan for charring the vegetables, a bowl for whisking the dressing, and a large mixing bowl to combine everything. Trim the zucchini and rinse the corn, then bring a pot of salted water to boil for the orzo while you heat the grill. If you’re short on time, you can cook the orzo ahead and cool it; if you prefer a warm salad, toss the orzo into the bowl while still slightly warm so it can absorb the dressing.
Dressing
Whisk together the following for a bright, emulsified dressing that clings to the orzo and vegetables:
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- 1 ½ tablespoon honey
- 2 garlic cloves, finely minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Taste and adjust: if you want it tangier, add a splash more lemon; if it needs balancing, a tiny extra pinch of salt brings out the flavors.
Step-by-step instructions
- Prepare the orzo: Bring a large pot of water to a rolling boil and salt it well. Add 1 pound orzo pasta and cook according to package instructions until al dente. Drain the orzo in a colander and rinse briefly under cool water to stop the cooking and keep the grains separate. Set aside to drain thoroughly.
- Prep the grill and vegetables: Heat your grill or grill pan over medium-high heat. While it heats, lightly brush both sides of 2 large or 3 small/medium zucchini squash (sliced in half lengthwise) and 4 ears of corn with olive oil. Season the zucchini and corn with kosher salt and pepper.
- Grill the zucchini: Place the zucchini cut-side down on the hot grill. Let them sear without moving them for 3–5 minutes, until pronounced grill marks form and the flesh releases easily. Flip and cook the second side for an additional 2–4 minutes, until tender but still holding shape. Transfer the zucchini to a cutting board and let them cool briefly.
- Grill the corn: Place the oiled ears of corn on the grill and turn occasionally until all sides are charred in spots and the kernels are tender, about 8–12 minutes total depending on heat. Remove from the grill and allow the corn to cool until it’s comfortable to handle. Stand each ear upright and cut the kernels off into a bowl.
- Slice the zucchini: Once cooled enough to handle, slice the grilled zucchini into bite-size half-moons or roughly ½-inch pieces. Keep the cut pieces slightly irregular for texture in the salad.
- Make the dressing: In a medium bowl, combine 3 tablespoons lemon juice, 2 tablespoons champagne vinegar, 1 ½ tablespoon honey, and 2 garlic cloves (finely minced or pressed). Add ¼ teaspoon salt and ¼ teaspoon pepper. Slowly whisk in ½ cup extra virgin olive oil until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning if needed.
- Toss the salad: In a large mixing bowl, add the drained orzo, the grilled zucchini pieces, and the corn kernels. Pour the dressing over the mixture and toss gently to coat everything evenly. Crumble 4 ounces goat cheese over the salad and fold it in gently so some larger pieces remain for texture.
- Finish with basil and seasoning: Add ⅓ cup chopped fresh basil and lightly toss to distribute. Taste and add more kosher salt and pepper if needed. If you prefer a little more acidity, add a splash more lemon juice or champagne vinegar.
- Serve: This Grilled Zucchini Corn Orzo Salad can be served warm, at room temperature, or chilled. For best flavor, let it rest at least 10–15 minutes so the orzo absorbs the dressing; leftovers keep well in the refrigerator for 2–3 days.
Tips and variations
- Make it vegan: Replace the 4 ounces goat cheese with a plant-based feta alternative or omit it and increase the basil for freshness.
- Boost the herbs: Add chopped parsley or mint (up to ¼ cup each) for a herbier profile.
- Add a protein: Fold in cooked chickpeas or grilled tofu for more staying power without changing the salad’s character.
- Use frozen corn: If fresh corn isn’t in season, sear thawed, drained frozen kernels in a hot skillet with a little oil until lightly charred; they work well here.
- Make ahead: Cook the orzo and grill the zucchini and corn a day ahead. Store components separately in the refrigerator and toss with dressing just before serving for the brightest texture.
Serving suggestions
This Grilled Zucchini Corn Orzo Salad is lovely alongside simply grilled chicken, a lemon-herb fish, or as part of a vegetarian spread with hummus and pita. It’s also a terrific picnic dish—pack it chilled and bring along a small container of extra dressing to freshen it up before serving if needed.
Flavor profile and pairing
The salad’s core is balance: sweet corn, smoky zucchini, bright citrus, and creamy goat cheese. The champagne vinegar gives an elegant lift without overpowering the other elements, while honey softens the sharpness of the garlic and vinegar. Pair it with a crisp white wine or a sparkling beverage to highlight the citrus and herb notes, or serve it with iced tea or lemonade for a nonalcoholic option.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the orzo absorbs dressing over time, you may prefer to loosen the salad with a splash of water, lemon juice, or extra virgin olive oil before serving again. If you’d like to preserve the texture of the goat cheese, add a few fresh crumbles when you re-serve rather than mixing all of it in when saving the salad.
Quick troubleshooting
- Orzo is mushy: Next time, reduce cooking time by 1–2 minutes and rinse under cool water immediately after draining to stop residual heat from softening it further.
- Salad tastes flat: Check seasoning—salt brightens flavors—and add a touch more lemon juice or champagne vinegar to wake it up.
- Vegetables stick to the grill: Make sure the grill grates are clean and well-oiled, and don’t try to flip zucchini too early; it will release when a proper sear has formed.
Final thoughts
This Grilled Zucchini Corn Orzo Salad is exactly the kind of recipe I turn to season after season: familiar ingredients dressed up with simple technique and a little grill smoke. It’s forgiving, easy to scale, and bright enough to feel special. Whether you bring it to a backyard gathering or make it for a quiet weeknight, it’s a reliable crowd-pleaser that celebrates fresh produce and straightforward cooking.
Grilled Zucchini Corn Orzo Salad.
Ingredients
Equipment
Method
- Preheat the grill to high heat and bring a large pot of salted water to a boil for the orzo.
- Cook the orzo according to package directions until al dente, drain and transfer to a large bowl.
- Brush the zucchini halves and corn with olive oil and season all over with kosher salt and black pepper.
- Grill the zucchini cut-side down for 5–6 minutes until charred, then flip and grill briefly until tender; place the corn on the grill and turn occasionally until evenly charred and cooked through.
- While the orzo cooks or after, whisk together the champagne vinegar, lemon juice, honey, minced garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper; then whisk in the 1/2 cup extra virgin olive oil in a slow stream to make the vinaigrette.
- Drizzle a few tablespoons of the vinaigrette over the cooked orzo and toss to coat.
- Chop the grilled zucchini into bite-sized pieces and slice the corn kernels off the cobs; add both to the orzo along with the crumbled goat cheese and chopped basil.
- Drizzle with remaining dressing, toss gently to combine, taste and adjust seasoning with more salt and pepper if needed, then serve.
Notes
- The dressing can be made ahead and stored refrigerated for up to a week.
- Use 3 small zucchini if large ones are not available.
- Turn corn frequently on the grill for even charring.
- Taste and adjust salt and lemon to brighten the salad.
