Ingredients

Kosher salt

1 cup orzo

3 ears of corn, husks removed

1 bunch green scallions (about 8 scallions)

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

1 tbsp fresh oregano leaves

12 oz frozen edamame, thawed or cooked according to package instructions

1/3 cup marinated jarred artichoke hearts, roughly chopped

3 cups baby arugula

1/4-1/2 tsp red pepper flakes (optional)

Shaved vegan parmesan (optional)

Instructions

Step 1: Bring a medium pot of water to a boil and generously salt the water. Cook the orzo until al dente according to package instructions. Drain the pasta, then transfer to a large mixing bowl.

Step 2: Heat a large griddle or grill pan over medium heat. When hot, place the ears of corn directly on the pan and grill for about 10-12 minutes, turning occasionally with tongs until charred on all sides. Remove from heat and set aside to cool.

Step 3: Trim and discard the roots off the scallions, then separate the green from the white portions. Set the green portion aside. Place the white parts on the griddle to sear for 1-2 minutes on both sides, pressing down gently.

Step 4: As the scallions cook, add the garlic cloves and avocado oil to one side of the pan. Sauté until fragrant and golden, about 2-3 minutes. Remove scallions and garlic to cool.

Step 5: In a blender, combine the sautéed garlic, 4 of the seared scallions, lemon zest and juice, white wine vinegar, olive oil, miso paste, and 1/2 tsp salt. Blend on high until smooth and creamy. Add dill and blend again until fully incorporated. Adjust salt or acidity to taste.

Step 6: Once the corn is cool, cut kernels off the cob. Thinly slice the remaining cooked and raw scallions. Add corn, scallions, artichoke hearts, edamame, oregano, red pepper flakes (if using), and arugula to the orzo bowl. Pour the dressing over the salad and toss well to coat.

Step 7: Taste and adjust seasoning with additional salt or lemon juice if needed. Serve immediately or chill for later. Optionally, top with shaved vegan parmesan before serving for extra umami flavor.

Tips & Variations

For a nutty twist, toast the orzo lightly in a dry pan before boiling.

If you don’t have a grill pan, you can roast the corn in the oven at 450°F until charred.

Swap fresh oregano with fresh basil or mint for a different herbal note.

Add chopped cherry tomatoes or diced cucumbers for extra freshness and crunch.

Use a mild white miso for a subtle umami flavor without overpowering the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep dressing separate if possible to maintain freshness. Before serving, toss the salad again and add any extra lemon juice to brighten flavors. Serve chilled or at room temperature. Leftovers reheat well gently in a warm pan or microwave if preferred.

FAQs

Can I make this salad vegan?

Yes, this recipe is already vegan when using vegan parmesan or omitting it altogether.

How can I make this salad ahead of time?

Prepare all ingredients and dressing separately, then toss just before serving to keep the salad fresh and the arugula crisp.