Looking for a vibrant side dish that brings a burst of flavor to your summer gatherings? This grilled corn and zucchini orzo salad is just what you need. With its zesty chili-lime dressing, it’s a refreshing complement to any meal and is perfect for outdoor barbecues or picnics.
The combination of sweet, charred corn and tender zucchini mixed with the chewy orzo creates an exciting texture that is both satisfying and delicious. It’s a salad that not only looks beautiful but also packs a flavorful punch.
This recipe is all about bright, bold flavors. The chili-lime dressing ties everything together, enhancing the freshness of the vegetables and adding a delightful hint of heat. It’s a great way to enjoy seasonal produce!
A Fresh and Flavorful Corn and Zucchini Orzo Salad with Chili-Lime Dressing
This grilled corn and zucchini orzo salad is a colorful medley of grilled vegetables, tender orzo pasta, and a zesty dressing that awakens your taste buds. Each bite is a delightful mix of sweetness from the corn, subtle earthiness from the zucchini, and a refreshing kick from the lime.
Perfect as a standalone dish or as a vibrant side for grilled meats, this salad is a celebration of summer flavors that everyone will love.
Ingredients
- 1 cup orzo pasta
- 2 medium zucchinis, sliced
- 2 ears of corn, husked
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, diced
- 1 avocado, diced
- Juice of 2 limes
- 1 teaspoon chili powder
- 1 teaspoon honey or agave syrup
Instructions
- Cook the Orzo: In a pot of salted boiling water, cook the orzo according to package instructions. Drain and set aside.
- Grill the Vegetables: Preheat the grill to medium-high heat. Brush the zucchini slices and corn with olive oil, and season with salt and pepper. Grill the zucchini for about 3-4 minutes on each side until tender and grill the corn until charred, about 10 minutes, turning occasionally.
- Cut the Corn: Once grilled, let the corn cool slightly, then cut the kernels off the cob.
- Combine Ingredients: In a large bowl, combine the cooked orzo, grilled zucchini, corn kernels, cilantro, red onion, and avocado.
- Make the Dressing: In a small bowl, whisk together lime juice, chili powder, honey (if using), and a pinch of salt.
- Toss and Serve: Pour the dressing over the salad and toss gently to combine. Adjust seasoning as needed. Serve immediately or chill in the refrigerator for 30 minutes before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 10g
- Protein: 6g
- Carbohydrates: 36g
