Pesto Orzo Salad with Grilled Corn (Nut-Free!)
This Nut-Free Pesto Orzo Salad with Grilled Corn is fresh, zesty, and perfect for warm-weather meals. Tossed in a nut-free cilantro pesto, it combines tender orzo, sweet grilled corn, crunchy cucumber, and tangy pickles. It’s easy to make, holds up well in the fridge, and travels great - ideal for meal prep, summer picnics, potlucks, or kid-friendly lunches. Light, refreshing, and ready in under 30 minutes.
Servings: 6
Calories: 208kcal
Equipment
- Medium Pot to cook pasta
- Fine Mesh Strainer to rinse pasta
- Indoor Grill or BBQ
- Blender/Food Processor for the pesto
Ingredients
- 1 cup uncooked orzo pasta or 2 cups cooked
- 2 ears of corn or about 1 ½ cups corn kernels
- 1 cup cilantro leaves and tender stems
- 1 clove garlic
- ½ lemon or 1 lime
- ¼ cup olive oil add more for desired consistency
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup cucumber English or Persian preferred
- ¼ red onion finely diced
- ½ cup dill pickles finely chopped (or to taste)
Instructions
- Cook the orzo according to package instructions, in salty water, until al dente. Drain and rinse under cold water to stop the cooking.1 cup uncooked orzo pasta
- While the orzo cooks, grill or pan-sear the corn until lightly charred. Let cool, then slice the kernels off the cob.2 ears of corn
- In a food processor, combine fresh cilantro, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth. Adjust the consistency with a bit of water or extra oil if needed. Give it a quick taste and adjust salt and pepper if needed.1 cup cilantro, 1 clove garlic, ½ lemon, ¼ cup olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper
- In a large mixing bowl, combine the cooked orzo, grilled corn, diced cucumber, chopped red onion, and pickles.1 cup cucumber, ¼ red onion, ½ cup dill pickles
- Pour the pesto over everything and toss well to coat. Taste and adjust seasoning as needed.
Notes
- Rinse the orzo after cooking to stop it from overcooking and sticking together. This also keeps the salad light and fluffy.
- It's important to use fresh lemon juice for the pesto. Bottled won’t give the same bright, clean flavor.
- If you have the extra time, it's great to chill the salad before serving. It allows the pesto to soak into the orzo and veggies.
- Balance the flavors by tasting the pesto before adding it to the salad. Add more lemon or salt as needed to brighten it up.
Nutrition
Calories: 208kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Sodium: 298mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 276IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg