Orzo Salad With Corn, Green Beans, And Tomatoes
  • 1 pound green beans
  • 1 1/2 cups dried orzo pasta (8 oz.)
  • 3 ears fresh corn
  • 1/2 cup white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup minced shallots
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • Salt and pepper
  • 2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half
  1. In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil.
  2. Meanwhile, rinse green beans, trim off ends, and pull off any strings.
  3. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes.
  4. Drain and immerse in ice water until cold; drain well.Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat.
  5. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well.
  6. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob.
  7. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.
  8. In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level.
  9. Layer corn kernels, green beans, and tomatoes over pasta.
  10. Pour remaining dressing into a container.
  11. Cover and chill both salad and dressing until ready to serve.Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend.
  12. Add more dressing and salt and pepper to taste.