Warm weather meals at our house almost always revolve around fresh seasonal produce, simple preparations, and plenty of time spent outdoors around the grill. Although we enjoy pasta in just about every form imaginable, we also try to balance our meals with lots of vegetables, fresh salads, and lighter proteins like seafood and poultry. During the warmer months especially, I find myself creating meals that are colorful, vibrant, and easy enough to enjoy outside on the patio with family and friends.
One type of dish I have truly fallen in love with over the past few summers is grilled vegetable salads. Grilling transforms even the simplest vegetables into something special by caramelizing their natural sugars and adding that lightly smoky flavor that is impossible to duplicate indoors. Corn becomes sweeter and slightly charred, while zucchini develops a rich, savory depth that pairs beautifully with pasta and fresh herbs.
For this salad, I combined grilled corn and zucchini with tender orzo pasta to create a dish that is hearty enough to satisfy, yet still light and refreshing. Orzo works particularly well because its small shape blends effortlessly with the vegetables, allowing every bite to capture a little of each ingredient. Of course, you could easily substitute another small pasta shape such as ditalini, small shells, or even pearl couscous if that is what you have on hand.
To brighten the flavors, I tossed everything together with a lively citrus dressing and added a generous handful of fresh herbs which bring freshness and color to the finished dish. Creamy goat cheese crumbles add a tangy richness that contrasts beautifully with the smoky vegetables, although feta or ricotta salata would be equally delicious. If you enjoy a little crunch, lightly toasted pine nuts are a wonderful addition as well.
One of the things I love most about this salad is its versatility. It pairs perfectly with almost any grilled main course, from chicken and seafood to sausages or steaks, and it travels exceptionally well for picnics, potlucks, or casual outdoor entertaining. In fact, I often think salads like this taste even better after they have rested for a bit, allowing all the flavors to mingle together beautifully.
Buon Appetito!
Deborah MeleÂ
Ingredients
- 3 Ears Of Corn
- 1 Pound Medium Zucchini
- 1/4 Cup Olive Oil
- Salt & Pepper
- 1/2 Pound Orzo Pasta
- 1/4 Cup Chopped Fresh Parsley
- 4 Tablespoons Chopped Fresh Mint
- 4 Tablespoons Chopped Fresh Basil
- 4 Tablespoons Lime Juice
- 1/3 Cup Extra Virgin Olive Oil
- Salt & Pepper To Taste
- 3/4 Cup Goat Cheese Crumbles
Instructions
- Preheat grill to medium high heat.
- Husk the corn, and trim ends from the zucchini, and then slice lengthwise into 1/2-inch slices.
- Whisk together the salt, pepper, and olive oil.
- Grill the corn and zucchini slices, brushing with the seasoned olive oil, and turning as needed until tender and lightly charred, about 10 minutes for the zucchini and 15 minutes for the corn.
- Set corn and zucchini aside to cool.
- Cool the orzo in lightly salted boiling water until it is “al dente”.
- Drain and place in a large bowl.
- Use a sharp knife to remove the kernels of corn from the cobs, and cut the zucchini into 1-inch pieces.
- Add the vegetables to the orzo along with the fresh herbs and toss to mix.
- Place the dressing ingredients into a small bowl and whisk until blended.
- Pour the dressing over the salad and toss to mix.
- Taste, and adjust seasonings as needed.
- Sprinkle the goat cheese over the salad and serve immediately.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 399Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 13mgSodium: 236mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 11g