Orzo Salad with Corn, Green Beans, and Tomatoes

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


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

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...

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