Ingredients
Salad Ingredients
- Kosher salt, to taste
- 1 cup orzo pasta
- 3 ears of corn, husks removed
- 12 oz frozen edamame, thawed or cooked
- 1/3 cup marinated jarred artichoke hearts, roughly chopped
- 3 cups baby arugula
- 1 tbsp fresh oregano leaves
- 1/4–1/2 tsp red pepper flakes (optional)
- Shaved vegan parmesan (optional)
Dressing Ingredients
- 1 bunch green scallions (about 8 scallions), separated white and green parts
- 2 tsp avocado oil
- 5 garlic cloves
- Zest and juice of 1 medium lemon
- 1 tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp yellow or white miso paste
- 1/4 cup fresh dill, thick stems removed
Instructions
- Cook the Orzo: Bring a medium pot of water to a boil and generously salt it. Add the orzo and cook until al dente according to package instructions (usually about 7-9 minutes). Drain the pasta and transfer it to a large mixing bowl to cool slightly.
- Grill the Corn: Heat a large griddle or grill pan over medium heat. Place the ears of corn directly on the hot pan and grill for 10-12 minutes, turning occasionally with tongs, until charred evenly on all sides. Remove from heat and let cool.
- Sear Scallions and Sauté Garlic: Trim and discard roots from scallions, separating white and green parts. Place the white scallions on the griddle and sear for 1-2 minutes per side, pressing gently to get even contact. On the side of the pan, add the garlic cloves and avocado oil, sautéing for 2-3 minutes until fragrant and golden. Remove scallions and garlic from heat and cool.
- Make the Dressing: In a blender, combine the sautéed garlic, four of the seared scallions (white parts), lemon zest and juice, white wine vinegar, extra virgin olive oil, miso paste, and 1/2 teaspoon salt. Blend on high until smooth and creamy. Add the fresh dill and blend again until fully incorporated. Taste and adjust salt or acidity as desired.
- Assemble the Salad: Once cooled, cut the grilled corn kernels off the cobs. Thinly slice the remaining raw green scallions. Add the corn kernels, scallion greens, artichoke hearts, edamame, oregano leaves, red pepper flakes (if using), and baby arugula to the orzo in the mixing bowl. Pour the dressing over the salad and toss well to fully coat all ingredients.
- Serve: Taste and adjust the seasoning with more salt or lemon juice if needed. Serve the salad immediately or chill it for later. Optionally, top with shaved vegan parmesan just before serving for extra umami flavor.
Notes
- Adjust the dressing flavors by swapping dill for other fresh herbs like basil or cilantro to change the flavor profile.
- Ensure plenty of salt in the pasta water; properly salted pasta enhances the salad’s overall taste. Add salt after mixing if the flavors feel muted.
- Increase the protein content by using protein-based pasta or serving with plant-based sausage or marinated tofu.
- This salad can be prepared ahead and chilled for a few hours to allow flavors to meld beautifully.
- For grilling, alternatively use an outdoor grill if preferred for authentic smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegan
