This Farmstand Corn & Orzo Salad with Arugula combines grilled sweet corn, juicy cherry tomatoes, tender orzo, and peppery arugula with a bright red wine vinaigrette. A fresh late-summer salad that's perfect for September gatherings.
Farmstand Corn & Orzo Salad with Arugula
Late-summer corn on the cob always takes me back.
To wandering through farmers markets, stopping at roadside farm stands, and those early fall pumpkin patches where the smell of roasted corn seems to find you before you even see the stand. Of course, you have to get an ear to eat right there. And usually a few more to bring home.
Lately, I’ve been noticing little signs that the season is beginning to turn. When I walk around my backyard, I see leaves starting to change and drift to the ground. The blooms aren't quite as abundant as they were a few weeks ago, and even the air seems to have a different feel to it.
Fall is coming.
But here in Southern California, summer doesn't disappear overnight. We get this lovely in-between time when the days can still feel warm and the farmers markets are full of late-summer produce, while those first little hints of fall start showing up around us.
That feeling inspired this Farmstand Corn & Orzo Salad with Arugula.
I love grilled corn in a salad because it brings a little smoky sweetness to every bite. Add juicy cherry tomatoes, tender orzo, peppery arugula, and a simple red wine vinaigrette with Dijon, honey, garlic, and oregano, and you've got a salad that's fresh, flavorful, and satisfying without feeling heavy.
It's the kind of salad that's perfect for a late-summer dinner, a weekend gathering, or simply making the most of those last beautiful ears of corn before the season changes.
Enjoy!
-- Ingredients
Fresh corn on the cob — Grilled until lightly charred for a sweet, smoky flavor.
Orzo — Adds a tender, satisfying bite without making the salad feel heavy.
Cherry tomatoes — Juicy and naturally sweet.
Fresh arugula — Adds a little peppery bite and balances the sweetness of the corn.
Red onion — Thinly sliced for a little sharpness. Pickled onions are also delicious if you have them on hand.
Olive oil — The base of our simple vinaigrette.
Red wine vinegar — Adds bright acidity.
Honey — Just enough sweetness to balance the vinegar.
Dijon mustard — Gives the dressing flavor and helps bring everything together.
Garlic — Freshly grated for the best flavor.
Dried oregano — Adds a little Mediterranean-inspired warmth.
Salt & black pepper — To season the salad and dressing.
-- Equipment
Large pot — for cooking the orzo
Large mixing bowl — for tossing the salad
Small bowl — for whisking the dressing
Grill or grill pan — for the corn
Sharp chef's knife — for cutting the corn from the cob
My go-to's: A large mixing bowl with plenty of room for tossing and a good sharp chef's knife make this salad especially easy to put together.
-- Let's Make It Together
Start by grilling the corn until it's lightly charred in spots. Let it cool just enough to handle, then slice those sweet kernels right off the cob.
While the corn is cooling, cook the orzo according to the package directions and let it cool. Then it's simply a matter of adding the corn, orzo, tomatoes, arugula, and red onion to a large bowl.
Whisk together the olive oil, red wine vinegar, honey, Dijon, garlic, oregano, salt, and pepper. Pour the dressing over the salad a little at a time and gently toss until everything is nicely coated.
Give it a taste and add more salt and pepper if needed. That's it!
-- Perfecting the Cooking Process
The key to this salad is dressing it gradually. You may not need every drop of the vinaigrette, and adding it a little at a time lets you coat everything without making the salad soggy. I also like letting the grilled corn cool before tossing it with the arugula, so the greens stay fresh and crisp.
Add Your Touch
Use pickled red onions instead of fresh for a tangy twist.
Add crumbled feta for a salty, creamy bite.
Toss in fresh basil or parsley for extra freshness.
Add grilled chicken to turn it into a heartier meal.
Swap the orzo for another small pasta if that's what you have in the pantry.
Set the Mood
Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.
This Farmstand Corn & Orzo Salad with Arugula is one of those recipes that captures a little moment in the season.
It's the sweet corn you brought home from the farmers market. The tomatoes that still taste like summer. The first hint of fall in the air. And maybe even a memory of standing at a pumpkin patch with an ear of roasted corn in your hand.
I love recipes that bring those little moments to the table.
And this one is definitely worth making while that late-summer corn is still around.
Here are a few of my other corn recipes you may like to try:
Before You Start
Can I make this salad ahead?
Yes. You can prepare the orzo, corn, tomatoes, onion, and dressing ahead of time. For the freshest texture, add the arugula and dressing closer to serving.
Can I use frozen corn?
Fresh corn is best here, especially grilled, but thawed frozen corn can work in a pinch. You won't get quite the same grilled flavor.
Can I use pickled onions?
Absolutely. Pickled red onions add a delicious tangy contrast to the sweet corn.
Can I serve this as a main dish?
Yes. It's light but satisfying on its own. Add grilled chicken if you'd like something more substantial.
How long does it keep?
The salad is best the day it's made, but leftovers can be refrigerated for a day or two. The arugula will soften as it sits.
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