Orzo Salad with Corn, Green Beans, and Tomatoes

Orzo Salad with Corn, Green Beans, and Tomatoes
Photo by Michael Weschler


  • Salt and pepper
  • 2 tablespoons Dijon mustard
  • 2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half
  • ½ cup minced shallots
  • 3 ears fresh corn (10 to 14 oz. each; see notes)
  • 1 ½ cups dried orzo pasta (8 oz.)
  • ½ cup white wine vinegar
  • + 3 more ingredients
    • 1 pound green beans
    • ½ cup extra-virgin olive oil
    • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

1. In a 5- to 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- to 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 unt...

View full recipe at My Recipes


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