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Export 8 ingredients for grocery delivery
Step 1
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.
Step 2
Heat a grill pan or medium frying pan to medium heat.
Step 3
Slice the zucchini length-wise into 1/4 - 1/2 inch thick strips and add to a large bowl. Lightly coat with avocado oil and a pinch of salt.
Step 4
Grill the zucchini for 3-4 minutes per side, until consistent grill marks appear and the zucchini is tender. Remove from the pan and set aside to cool.
Step 5
Lightly oil the ears of corn and add to the grill pan. Grill for about 5 minutes on each side, turning often, until lightly charred all over. Remove from the pan, and set aside.
Step 6
Pile the zucchini strips on a cutting board and evenly chop into 1/2 inch cubes and cut the corn off the cob one ear at a time.
Step 7
In a large mixing bowl, add the cooked orzo, grilled zucchini, and grilled corn. Toss to evenly combine. Add 1/3 cup of the vinaigrette, the grated parmesan cheese, and the chopped basil, and toss to combine. Add more dressing to taste. Salt to taste.
Step 8
Put the salad in the fridge to chill before serving. Store in an airtight container in the fridge for up to 4 days.
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