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.