Recipe: Grilled Zucchini, Corn & Orzo Salad
Serves 4
Ingredients:
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
Directions:
1. Cook the orzo according to the package directions. Drain and add to a large bowl.
2. 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.
3. 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.
4. In a small jar, combine the rest of the olive oil with the vinegar and season with salt and pepper. Shake to combine.
5. Pour the dressing over the orzo salad and top with feta cheese, pine nuts and basil. Divide onto plates and enjoy with a glass of Dutton Goldfield Dutton Ranch Chardonnay!
Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is about 1 1/2 cups.
Make it Vegan: Use dairy-free cheese or omit.
Gluten-Free: Use gluten-free pasta or quinoa instead.
Why this recipe pairs well with Chardonnay:
🧀 1. Feta & Acidity Balance: Feta is salty and tangy, which pairs well with the crisp acidity found in many Russian River Valley Chardonnays. This acidity cuts through the richness of the cheese and keeps the palate refreshed.
🌽 2. Corn & Subtle Sweetness: Grilled corn adds a touch of sweetness and smokiness, which complements the fruit-forward nature of the Chardonnay (notes like apple, pear, and stone fruit). Light oak or butter notes in the wine enhance the grilled character of the corn.
🌿 3. Basil & Herbal Nuance: Fresh basil brings aromatic herbal notes that resonate with the floral and citrus aspects often present in these Chardonnays. This lifts the pairing, making it more dynamic and layered.
🥒 4. Zucchini & Texture Match: Grilled zucchini has a mild, creamy texture that goes well with the round mouthfeel of a moderately oaked Chardonnay. The smoky char also mirrors subtle toasty or vanilla notes in the wine.
🌰 5. Pine Nuts & Nutty Complexity: Toasted pine nuts offer a creamy, nutty depth that harmonizes with the barrel fermentation influence (like almond or hazelnut) in some Russian River Valley Chardonnays.
Recipe Prepared by: Rachel Thralls, Certified Sommelier
