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Grilled Zucchini and Corn Orzo
A warm-weather pasta that relies on the char of summer vegetables rather than heavy sauces to build flavor.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Yield
- 4 to 6 servings
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Most pasta salads served in the warmer months suffer from the same structural flaw: they are drowned in mayonnaise or heavy vinaigrettes to compensate for under-seasoned vegetables. The solution is to build flavor through dry heat. Grilling the zucchini and corn until they blister and char provides a deep, smoky foundation that requires very little dressing to taste complete.
Orzo is the ideal shape for this application because it mimics the size of the corn kernels, allowing every forkful to contain an even distribution of pasta and vegetables. Tossing the hot orzo immediately with olive oil, lemon juice, and the grilled vegetables ensures the pasta absorbs the dressing while it is most receptive, rather than sitting on the surface.
This dish is built to keep you full without feeling heavy, making it a reliable staple for the warmer months. It can be served warm straight from the stove, at room temperature for a midday meal, or chilled from the refrigerator the next day. It pairs well with grilled chicken or fish, but stands entirely on its own as a main course.
What you need
Ingredients
Measurements
Metric converts only measures that are mathematically safe. Density-dependent cups stay as Nicole wrote them.
Scale the batch
4 to 6 servings
- 1 cup dry orzo pasta
- 2 medium zucchini, sliced lengthwise into 1/2-inch thick planks
- 2 ears fresh sweet corn, husks and silks removed
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon freshly ground black pepper
- 1 medium lemon, juiced (about 2 tablespoons)
- 1/4 cup fresh basil leaves, torn
- 1/4 cup crumbled feta cheese (optional)
How it goes
Method
Read the whole thing once before you start. Nothing here is difficult, but the timing is unforgiving at the end.
Boil the orzo
Bring a large pot of heavily salted water to a boil. Add the orzo and cook according to package directions until al dente, usually about 9 minutes. Drain well, but do not rinse, as the residual starch helps the dressing cling to the pasta.
Prepare the vegetables
While the water heats, brush the zucchini planks and the ears of corn with 1 tablespoon of the olive oil. Season evenly with the kosher salt and black pepper. Coating the vegetables in oil before grilling prevents sticking and encourages even browning.
Grill the vegetables
Heat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Grill the zucchini until tender and marked with deep grill lines, about 4 minutes per side. Remove to a cutting board.
Chop the grilled vegetables
Once the vegetables are cool enough to handle, cut the corn kernels from the cobs using a sharp knife. Dice the grilled zucchini into 1/2-inch pieces. Sizing the zucchini to match the corn and orzo ensures a balanced texture in every bite.
Assemble the dish
In a large serving bowl, combine the warm orzo, corn kernels, and diced zucchini. Drizzle with the remaining 2 tablespoons of olive oil and the lemon juice. Toss gently to combine while the pasta is still warm so it absorbs the liquids.
Garnish and serve
Fold in the torn basil leaves and crumbled feta cheese, if using. Taste and adjust seasoning with additional salt or lemon juice if needed. Serve warm or at room temperature, allowing the flavors to meld for at least 10 minutes before eating.
On the bench
Equipment
1 of these change the result. The rest are conveniences, with a workaround given. Nothing here is a brand recommendation — the spec is what matters.
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Grill or heavy grill pan
OptionalDirect, high heat with ridged contact is what creates the char on the corn and zucchini; without it the vegetables will steam and lack the smoky flavor the recipe depends on.
- What matters
- Preheatable outdoor grill or a heavy cast-iron grill pan that reaches medium-high heat and has raised ridges for good contact.
- If you skip it
- Use a heavy skillet set over high heat or a hot broiler, working in batches and turning frequently.
- Search for
- “cast iron grill pan” (paid link)
Large stock pot
Cooking the orzo in a sufficiently large volume of boiling, well-salted water prevents the pasta from clumping and lets it cook evenly to al dente.
- What matters
- 6-quart (or larger) stainless-steel stock pot with a lid and capacity for plenty of water.
- Search for
- “6 quart stock pot” (paid link)
The list
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Cook's notes
What we would tell a friend
- If you do not have an outdoor grill, a cast-iron grill pan or a heavy skillet set over medium-high heat on the stovetop works perfectly to char the vegetables.
- This dish keeps well in an airtight container in the refrigerator for up to 4 days. The flavors often deepen by the second day, making it excellent for planned leftovers.
- To make this entirely plant-based, simply omit the feta cheese. The charred vegetables and lemon juice provide enough acidity and flavor on their own.
From the kitchen
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