I’m excited to share this Zucchini Corn Orzo salad with you! It’s a great way to use up fresh zucchini and corn, especially during the summer when they’re in season. The creamy goat cheese and zingy basil just tie everything together.
This salad addresses excess zucchini, provides a light yet satisfying side dish, and can be prepared in advance for convenience.
Sometimes I find myself with more zucchini than I know what to do with. This salad helps solve that problem by turning those veggies into a delicious dish that everyone can enjoy, whether it’s a light main meal or a side.
What I love about this recipe is how simple it is. You can whip it up in about 45 minutes, and it keeps well too. You can serve it warm, at room temperature, or even cold if you want to make it in advance.
If you’re looking for another refreshing option, give my Refreshing Bruschetta Pasta Salad a try! It’s perfect for any summer meal.
Why You Will Love This Recipe
- Fresh and Light Flavor , The combination of zucchini, corn, and fresh herbs creates a refreshing salad that’s perfect for warm weather. You’ll love the vibrant taste.
- Easy Make-Ahead Option , This salad can be prepped in advance, making it a breeze to whip up for busy weeknights or unexpected guests.
- Flexible Serving Temperature , Enjoy it warm, at room temperature, or cold. It works for any occasion, whether it’s a picnic or dinner on the patio.
- Great Storage , Leftovers keep well in the fridge for up to a week, so you can savor those zesty flavors long after the first meal.
Ingredient Notes
- Orzo pasta: This pasta adds a nice, chewy texture to the salad. If you can’t find it, give quinoa a shot for a fun twist!
- Zucchini: You’ll want fresh zucchini that’s firm and vibrant. It brings a nice crunch and really soaks up those flavors as it grills.
- Corn: Fresh corn on the cob gives the salad a sweet burst. Look for bright yellow kernels, and don’t be shy about snagging extra ears to snack on!
- Goat cheese: This creamy cheese adds a tangy flavor that complements everything. If you’re not a fan, feta works well too for a different kick!
- Fresh basil: The fragrant herb brightens up the dish. Look for vibrant green leaves and store them in water to keep them fresh longer!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If zucchini or corn aren’t grilling evenly, make sure your grill is heated to high and turn the vegetables frequently for consistent cooking.
- When the salad seems dry after mixing, a little extra lemon vinaigrette can add moisture and enhance the taste without adding unnecessary calories.
- If orzo is clumping, just drizzle some olive oil over the cooled pasta and toss gently to keep it from sticking together.
- For a gluten-free option, quinoa can easily replace orzo, keeping the salad delicious and suitable for various dietary needs.
- If serving the salad ahead of time, it’s best to let it cool to room temperature for serving, or refrigerate for a refreshing taste.
Serving Suggestions
- Enjoy orzo pasta salad with grilled chicken for a complete meal. Serve it alongside a light white wine and grilled shrimp or tofu.
- This salad can work well in variations such as a summer picnic or potluck dish. Combine it with roasted vegetables for added flavor and nutrition.
- Add a drizzle of balsamic glaze for an extra touch. Fresh herbs can also brighten the salad before serving it to guests.
Storage Guidelines
- To keep your grilled zucchini corn orzo salad fresh, follow these storage tips:
- Refrigeration: Store in an airtight container at refrigerator temperature for up to 5 days. This maintains flavor and freshness.
- Freezing: Place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Room Temperature: Do not leave out for more than 2 hours. Store any leftovers in an airtight container immediately.
Recipe Variations
- You can use farro or quinoa instead of orzo pasta for a different grain texture.
- Add 1 teaspoon garlic powder or 2 tablespoons fresh lemon juice for a zesty twist.
- Either add cucumber for crunch or bell peppers for sweetness to diversify the salad.
- If making for a larger group, use 2 pounds of orzo and double the quantities of other ingredients.
Did you make this recipe? Scroll down to leave a star rating and review!
Grilled Zucchini Corn Orzo Salad
A refreshing and vibrant salad featuring grilled zucchini, corn, and orzo pasta, topped with goat cheese and fresh basil.
Equipment
- Grill
- Pot
- Large Bowl
- Whisk
Ingredients
- 1 pound orzo pasta (450g)
- 2 large zucchini squash or 3 small/medium, sliced in half lengthwise
- 4 ears corn
- olive oil for brushing
- kosher salt
- pepper
- 4 ounces goat cheese (113g), crumbled
- ⅓ cup fresh basil (80g), chopped
- 3 tablespoons lemon juice (45ml)
- 2 tablespoons champagne vinegar (30ml)
- 1 ½ tablespoons honey (22g)
- 2 garlic cloves finely minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil (120ml)
Instructions
- Start by boiling water in a pot and cook the orzo for about 8 to 10 minutes until it is al dente. Stir occasionally to ensure it does not stick together. It should be tender but still a bit firm; do not overcook it.
- Prepare your grill. Grill the zucchini and corn until they get nice grill marks and feel tender, which should take about 8 to 10 minutes. Remember to turn them occasionally for even grilling. If they cook for too long, they might become mushy.
- In a bowl, whisk together olive oil, lemon juice, champagne vinegar, honey, minced garlic, salt, and pepper. The aroma from the garlic will fill your kitchen! This dressing unifies all the flavors. It is important to whisk it well to emulsify the ingredients properly.
- In a large mixing bowl, combine the cooked orzo, grilled zucchini, grilled corn, goat cheese, chopped basil, and vinaigrette. Gently toss everything together until well coated. The dish should look colorful and inviting. If the salad appears a bit dry, drizzle in some additional vinaigrette.
- Serve this salad warm, or allow it to cool to room temperature. The fresh basil and cheese provide a delightful finish! Take care not to let it sit out too long, or it may dry out.
Notes
This dressing can be stored in the refrigerator in a sealed container for up to one week.
If zucchini or corn are not grilling evenly, ensure your grill is set to a high temperature and turn the vegetables frequently for consistent cooking. If the salad appears dry after mixing, a little extra lemon vinaigrette can be added to enhance flavor and moisture without additional calories. If the orzo is clumping together, drizzle some olive oil over the cooled pasta and toss gently to separate it.
If you prefer to serve the salad warm, gently reheat it in a pan over low heat for 5 minutes, ensuring it does not overcook.
Pair this salad with grilled chicken for a complete meal. Alternatively, serve alongside a light white wine for a refreshing summer experience. Top with grilled shrimp or tofu for added protein.
You may add cherry tomatoes for extra color and flavor. For those with dietary restrictions, replace goat cheese with vegan cheese for a dairy-free option. Including cooked chickpeas can add protein and texture.
Choose zucchini that is firm and without blemishes. Fresh corn should be bright and crisp. If you prefer, substitute quinoa for orzo for a gluten-free variation. Look for goat cheese that is fresh for the best flavor in the salad.
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