Orzo Salad With Corn, Green Beans, And Tomatoes

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 1 lb green beans
• 1 lb orzo pasta
• 3 ears fresh corn
• 1/2 cup wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 cup minced shallot
• 2 tablespoons dijon mustard
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
• salt and pepper
• 2 cups cherry tomatoes, rinsed stemmed, and cut in half

Recipe

• 1 in a 5-6 quart pan over high heat, bring about 2 quarts water to a boil. meanwhile, rinse green beans, trim off ends, and pull off any strings. cut into 2-3 inch lengths. add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. drain and immerse in ice water until cold; drain well.
• 2 fill same pan with 3 quarts water and bring to boil over high heat. add orzo and cook until barely tender, 8-11 minute drain and rinse with cold water, drain well.
• 3 husk corn, hold each ear upright, cut off kernels close to the cob.
• 4 to make dressing; in a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon and salt and pepper to taste.
• 5 in a large, wide bowl, mix orzo with 1/2 celsius 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 the salad and dressing until ready to serve.
• 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.