This summer-perfect orzo salad brings together smoky-sweet charred corn, peppery arugula, and tender pasta—all tied together with a bright, garlicky scallion and herb dressing. It is creamy without cream, satisfying without heaviness, and just the kind of dish you will want to make on repeat while the corn is good and the days are long.

The dressing is the star here. It starts with garlic slowly sautéed in olive oil until golden and fragrant. That same oil becomes the base of a luscious dressing blended with grilled scallions, fresh dill, lemon, and a splash of vinegar. Tossed through warm orzo, peppery arugula, sweet corn, and pops of green edamame, this salad hits every note-zesty, herby, savory, and fresh.

Serve it warm, chilled, or straight from the fridge. It makes a generous side or a satisfying plant-forward main. And with a few optional toppings, a generous crumble of feta or crispy fried halloumi to bulk it up into a meal, and you have a salad that is hearty enough to stand on its own, or serve beautifully as a side.

Ingredients

Serves 4–6

• 1 cup orzo
• Sea salt, to generously season water and finish to taste
• 3 ears corn, husks removed
• 1 bunch scallions (about 8)
• 5 garlic cloves, peeled
• Zest and juice of 1 lemon
• 1 tablespoon regular vinegar (white or apple cider to substitute)
• 1/4 cup extra virgin olive oil
• 1/4 bunch fresh dill, thick stems removed
• 12 oz. frozen edamame, thawed and cooked
• ½ small red or yellow onion, thinly sliced into half-moons and separated
• 3 cups baby arugula
• 1/4–1/2 tsp red pepper flakes (optional)

Method

1. Bring a pot of salted water to a boil. Cook the orzo until al dente, according to the package, then drain and transfer to a large mixing bowl.
   
   
2. Grill the corn- Heat a grill pan or griddle over medium heat. Grill the corn for 10–12 minutes, turning occasionally until lightly charred on all sides. Set aside to cool.
   
   
3. Trim the scallions and separate the white and green parts. Grill the white parts for 1–2 minutes per side until tender and charred ( I grill the entire scallion).
   
   
4. In a small pan, warm the olive oil and gently sauté the garlic until golden and fragrant. Remove from heat and let the oil cool slightly-this garlic oil will be used in the dressing.
   
   
5. In a blender, combine the sautéed garlic with the oil, 4 of the grilled scallions, lemon zest and juice, vinegar, dill, and ½ teaspoon of sea salt. Blend until smooth and creamy. Taste and adjust seasoning as needed.
   
   
6. Cut the corn off the cob. Thinly slice the remaining scallion greens, both grilled and raw. Add to the orzo along with the edamame, arugula, and any optional ingredients (red pepper flakes). Pour the dressing over and toss to coat everything evenly.
   
   
7. Taste and adjust with more salt or lemon if needed. 

Watch Me Make It

Want to see how it all comes together? From charring the corn to blending the creamy scallion dressing, I walk you through every step. Watch the full video here:

Notes From My Kitchen:

• Vinegar Swap: White vinegar or apple cider vinegar both work well.
  
• Make it your own: Swap dill for basil, parsley, or cilantro if that is what you have.
  
• Protein Boost: Add chickpeas, grilled tofu, greilled chicken or a scoop of quinoa to make this more filling.
  
• Use your senses: Taste at the end! A little extra salt or acid can make all the flavors sing.
  
• Great for meal prep: This salad holds up well in the fridge for up to 3 days.

Show me your summer salad glow-up!

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