Orzo corn and arugula salad

 I'm a big fan of salads loaded with veggies and protein.  It's a one bowl meal so you just prep the ingredients once and use it for lunch.  This recipe of one of three.  Also for the record, summer summer summer, hot weather, almost no cook, SUMMER!  (for the not really good search feature).  This would be great for the summer dinners.  

From Nadia Smeza's page 

1 cup orzo, cooked and drained

4 scallions cut in half and charred on a grill or on the stove

3 ears of corn, charred and cut off the cob (you can char inside in a pan if using frozen corn)

2 tsp olive oil

4 cloves of garlic

zest and juice of one lemon 

1/2 c EVOO

half a bunch of dill, stripped of the tough stems

1 tsp white miso 

1 tbs white wine vinegar 

oregano, fresh or dried

red pepper flakes to taste

about a cup of shelled and thawed edamame 

1/3 c chopped marinated artichoke hearts

3 cups baby arugula

Cook the garlic over low heat in 2 tsp of oil over medium low heat for a few minutes, you want the oil to be flavored with the garlic and also get the garlic a little toasty

Add the garlic and the oil to a food processor (our stick blender with the cup attachment)

Add the scallions, lemon zest and juice, EVOO, miso, vinegar, dill, oregano, and red pepper flakes

Taste for seasoning and add the dressing to a bowl with the orzo, corn, edamame, arugula, artichokes