Zucchini, Corn, and Basil Orzo Pasta Salad

This zucchini, corn, and basil orzo salad is a must make! It’s the perfect blend of late-summer vegetables and flavors. Using orzo pasta puts a fun twist on a classic pasta salad, I use Jovial’s cassava orzo and love it. The lemon basil vinaigrette used here is a copycat of the sweetgreen pesto vinaigrette, which is a long time favorite of mine. Make this one for your next lunch meal prep, or bring it to a party, it’s guranteed to be a crowd-pleaser!

Zucchini, Corn, and Basil Orzo Pasta Salad Ingredient Notes:

Zucchini: Grilled zucchini adds a tender bite to this pasta salad, pairing beautifully with the other fresh ingredients. When cooked just right, it becomes lightly caramelized while still maintaining some structure. Its mild flavor makes it a great canvas for the lemon basil vinaigrette.

Corn: Grilled corn brings sweetness and a bit of char that enhances the salad’s summery feel. Whether cut fresh from the cob or swapped for canned kernels, it provides a juicy crunch and a pop of color. The charred edges add depth and a hint of smokiness that balance the basil.

Orzo Pasta: This rice-shaped pasta is a fun alternative to traditional pasta shapes, creating a light, scoopable texture perfect for salads. Jovial’s cassava orzo keeps the dish gluten- and grain-free without sacrificing taste or structure. It holds the vinaigrette well, ensuring every bite is flavorful.

Lemon Basil Vinaigrette: This punchy dressing combines pesto, red wine vinegar, and lemon juice for a bright, tangy finish that ties the whole salad together. It’s a nod to Sweetgreen’s beloved pesto vinaigrette and complements the grilled veggies beautifully. The acidity from the vinegar and lemon balances the richness of the cheese and pesto.

Zucchini, Corn, and Basil Orzo Pasta Salad

Recipe by Jenn Lueke

4.3 from 15 votes

Servings

Adjust servings

+

–

5

servings

Prep time

15

minutes

Cooking time

15

minutes

This zucchini, corn, and basil orzo salad is a must make! It’s the perfect blend of late-summer vegetables and flavors. Using orzo pasta puts a fun twist on a classic pasta salad, I use Jovial’s cassava orzo and love it. The lemon basil vinaigrette used here is a copycat of the sweetgreen pesto vinaigrette, which is a long time favorite of mine. Make this one for your next lunch meal prep, or bring it to a party, it’s guranteed to be a crowd-pleaser!

Cook Mode

Keep the screen of your device on

Ingredients

• Lemon Basil Vinaigrette (yields 2/3 cup dressing)

• 1/2 cup pesto of choice

• 1/4 cup red wine vinegar

• juice of 1 lemon

• kosher salt

• Orzo Pasta Salad

• 1 cup dry gluten-free orzo

• 2 medium zucchini, sliced lengthwise into 1/2-inch strips

• 3 ears of corn, shucked

• olive oil

• kosher salt

• ground black pepper

• 4 ounces arugula (see note)

• 3/4 cup roughly chopped basil leaves

• 3/4 cup grated parmesan cheese

Directions

• Prepare the Lemon Basil Vinaigrette
• Combine the pesto, red wine vinegar, and lemon juice in a small blender or food processor. Blend on high speed until you have a smooth dressing. Salt to taste if desired. (You can do this in a bowl or jar to save time, whisking or shaking very rapidly. The dressing will not be as smooth).
• Prepare the salad
• Bring a pot of salted water to a boil, then add the orzo. Cook until al dente, about 9 minutes. Drain, rinse with cold water, and set aside. (I recommend tossing with a drizzle of olive oil to prevent sticking).
• Lightly coat the zucchini strips and corn ears with olive oil, salt, and black pepper.
  Heat your grill, cast-iron grill pan, or a large frying pan over medium heat. Working in batches if needed, grill the zucchini and corn until grill marks appear, about 4 minutes per side. The corn will take longer since there are more sides to grill.
• Heat your grill, cast-iron grill pan, or a large frying pan over medium heat. Working in batches if needed, grill the zucchini and corn until grill marks appear, about 4 minutes per side. The corn will take longer since there are more sides to grill.
• In a large mixing bowl, combine the cooked orzo, grilled zucchini, grilled corn, arugula (see note for prepping ahead), basil, and parmesan cheese. Mix to evenly combine. Pour in the vinaigrette and toss again.
• Chill in the refrigerator until serving or refrigerate in a sealed container for up to 4 days (I recommend storing without arugula).

Notes

• Protein: To add protein, grill up some chicken breast, baked salmon, or crumble feta cheese on top. For vegetarians, toss in some rinsed chickpeas or cannellini beans.
• Gluten-free orzo: Sub with regular orzo, small pasta shapes (like ditalini or couscous), or even quinoa or farro for a gluten-containing option.
• Zucchini: Replace with yellow summer squash or grilled eggplant slices for a similar texture and flavor.
• Parmesan cheese: Swap with Pecorino Romano, crumbled goat cheese, or use 3 teaspoons nutritional yeast for a dairy-free/vegan version.
• Storage: Refrigerate in a sealed container for up to 4 days.
• Arugula: If you’re prepping this pasta salad ahead, I recommend leaving out the arugula, then tossing in right before serving for best results.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.