Orzo Salad With Corn, Green Beans, And Tomatoes

1. 1

   Bring 2 qts. of water to a boil. Rinse green beans, trim off ends, and cut into 2-3 inch lengths. Add beans to boiling water and cook until barely tender to bite, 3-5 min. Drain and immerse in ice water until cold; drain well.

2. 2

   Fill same pan with 3 qts. water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8-11 min. Drain and rinse with cold water; drain well.

3. 3

   Meanwhile, husk corn, discarding silk; rinse ears. Holding each corn upright in a large, deep bowl, cut off kernels close to the cob.

4. 4

   To make dressing: In a small bowl,whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.

5. 5

   In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.

6. 6

   Shortly before serving, pour 3/4 of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.