Grilled Summer Orzo Pasta in a white bowl next to a towel with a fork on top all on a wooden surface
Print

Grilled Summer Orzo Salad

Grill up some zucchini and corn to mix with arugula and orzo pasta with a delicious dressing for an easy summer dinner.
Course Main Dish
Cuisine American
Keyword orzo, salad, zucchini
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 397kcal
Author Stephanie Lynch

Equipment

Ingredients

  • 1 zucchini
  • 2 ears corn
  • 4 cups water
  • 1 cup orzo
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1 tsp dijon mustard
  • 1/2 tsp honey
  • 2 cups arugula
  • 3/4 tsp salt
  • 3/4 tsp pepper

Instructions

  • Heat the grill to high
  • Cut the zucchini into quarters lengthwise and place that with the corn on the grill
  • Grill the vegetables until they are crisp-tender, which should take about 8-10 minutes
  • Meanwhile, bring 4 cups of water to a boil and add the orzo
  • Boil for about 10 minutes or until the noodles are al-dente
  • When the vegetables are done grilling, cut the zucchini into bite-sized pieces and strip the kernels from the corn cobs
  • In a medium mixing bowl, whisk the olive oil, lime juice, mustard, honey, salt, and pepper
  • Fold the orzo into the dressing
  • Add the corn kernels, zucchini, and arugula to the orzo mixture
  • Toss well to coat

Nutrition

Calories: 397kcal | Carbohydrates: 32g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Sodium: 473mg | Potassium: 266mg | Fiber: 2g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 14.8mg | Calcium: 39mg | Iron: 1mg