Light and Fresh Summer Orzo Salad

Grill the Vegetables 
2 Preheat the grill to medium-high heat.
3 Toss the yellow and green zucchini slices with olive oil, salt, and pepper, then grill until tender and lightly charred, about 3–4 minutes per side.
4 Rub the corn with butter, season with salt and pepper, and grill until kernels are charred in spots, about 8–10 minutes, turning occasionally.
5 Toss the garlic scapes with olive oil and grill until softened and lightly charred, about 2–3 minutes.
6 Place the halved lemons cut-side down on the grill and cook until caramelized, about 3–4 minutes.
Prepare the Dressing
8 Chop the charred garlic scapes into small pieces.
9 In a blender or food processor, combine the chopped scapes, juice from 1 charred lemon, olive oil, honey, Dijon mustard, red wine vinegar, salt, and pepper. Blend until smooth and creamy.
Assemble the Salad
11 Cut the corn kernels from the cob and slice the zucchini into bite-sized pieces.
12 In a large bowl, combine the cooked orzo, grilled zucchini, grilled corn, feta, pistachios, and basil.
13 Drizzle with the dressing and toss until evenly coated.
14 Finish with a squeeze of juice from the remaining charred lemon and season with additional salt and pepper if needed.