Grilled Corn + Orzo Pasta Salad

Instructions

1. 1

   Preheat the grill to 400 degrees Fahrenheit. 

2. 2

   Meanwhile, cook the orzo to al dente according to package instructions. Strain and rinse with cold water until cooled. Set aside. 

3. 3

   Drizzle the corn cobs and scallions with the everyday EVOO and use a basting brush to spread evenly over everything. 

4. 4

   Grill the corn for about 10-12 minutes, turning every couple of minutes to avoid burning. During the last few minutes, throw the scallions on and char for about 1-2 minutes per side then remove both the corn and scallions from the grill. 

5. 5

   While the corn and scallions cool, whisk together the dressing by combining the EVOO, lemon juice, honey, dijon, and a generous pinch of salt and pepper until combined.

6. 6

   Slice the scallions into small pieces and cut the corn off the cob. 

7. 7

   To a large mixing bowl add the cooked orzo, corn, scallions, dill, basil, arugula, feta, and the dressing. Toss to combine, taste, and add more salt and pepper if needed or desired. 

8. 8

   Serve with more fresh dill and scallions if desired and enjoy!