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Grilled Summer Veggie Orzo Salad with Avocado Pesto

A orzo salad with grilled zucchini and corn, bright cherry tomatoes, fresh basil & mint, creamy goat cheese, and a homemade avocado pesto.

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 small avocado
  • 1/2 cup packed basil
  • 1/4 cup mint
  • 1/4 cup nut of choice walnuts, pumpkin or pistachios work great
  • juice of half a lemon
  • 1/2 teaspoon sea salt
  • dash of red pepper flakes
  • 1/4-1/2 cup water
  • 1 zucchini cut in thick slices
  • 2 ears of corn
  • 1/2 cup cherry tomatoes cut in half
  • 1/4 cup goat cheese
  • fresh basil and mint for topping
  • 1 cup orzo cooked*

Instructions

  1. To make the pesto, add the nuts and salt to a food processor until it resembles a course sand. Add in basil and mint and processor until the herbs are mixed well with the nuts. Add in remaining ingredients, except water, and process until smooth. Slowly add in water until you reach your desired consistency. 

  2. Pre-heat your grill or pre-heat a grill pan on your stove. Grill the zucchini about 20-3 minutes a side, so they develop grill mark and become more tender. Grill the corn on each side so it develops char bits all around. Take off heat, let cool slightly, and cut kernels off the cobb. 

  3. Assemble the salad. For a pretty presentation**, smear a dollop of the avocado pesto on a bottom of the plate. Top with the cooked orzo, then grilled veggies and fresh tomatoes, and finally goat cheese, Garnish with fresh herbs.

  4. Serve and enjoy! 

Recipe Notes

*I recommend cooking the orzo a minute less than package instructions so it does not become mushy.

 

**To serve, you can also mix the orzo and pesto together first and then dollop the pesto orzo in a bowl and then top with remaining ingredients.