Grilled Zucchini, Corn and Orzo Salad

Pairs Well With


1 cup orzo pasta, dry

4 ears corn on the cob, husk removed

Sea Salt & Black Pepper, to taste

1/4 cup extra virgin olive oil, divided

2 zucchini, sliced

2 yellow squash, sliced

2 tablespoons white wine vinegar

¾ cup feta cheese, crumbled

½ cup toasted pine nuts

½ cup fresh basil leaves, chopped


Cook the orzo according to the package directions. Drain and add to a large bowl.

Meanwhile, heat outdoor grill and wrap corn on the cob in individual tin foil wraps. Grill the corn over medium-high heat for about 15- 20 minutes, rolling cobs around or until lightly charred on all sides. Once it is cooked, remove and let it cool before slicing the kernels off the cob. Season with salt and pepper and transfer to the bowl with the orzo.

In a skillet over medium heat (or grill basket), add the zucchini, yellow squash and drizzle of olive oil, cooking for about 10 to 15 minutes, until browned and just cooked through. Remove and season with salt and pepper. Transfer to the bowl with the orzo.

In a small jar, combine the rest of the olive oil with the vinegar and season with salt and pepper. Shake to combine.Pour the dressing over the orzo salad and top with feta cheese, pine nuts and basil. Divide onto plates and enjoy!