Orzo And Vegetable Salad

Recipe

Ingredients:

Salad:
1 pound fresh green beans, prepped for cooking
4 ears fresh corn, husked
2 cups cherry tomatoes
1 1/2 cups dried orzo pasta (or similar)

Dressing:
1/3 cup white wine vinegar
2 – 3 cloves (roasted and smashed or diced)
2 tablespoons Dijon mustard
2 tablespoons fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon sugar
Good pinch of kosher salt and several turns of fresh ground pepper

Directions:

• Blanch the green beans for 3 – 5 minutes until tender – crisp.  Plunge in cold water to stop the cooking.  Cut into 1” pieces.
• Cook the corn.  (Here’s a link to a good process for cooking fresh corn.)  Let cool and cut kernels from the cobs.
• Wash the tomatoes and cut in half.
• Cook orzo/pasta according to package instructions until al dente.  Drain if necessary and allow to cool slightly.
• In a small bowl, whisk together the dressing ingredients.
• Place the orzo/pasta in a large bowl.  Drizzle with half the dressing and mix well.  Pat the mixture into the bowl, then top with the beans, corn and tomatoes.  Cover and refrigerate.
• Just prior to serving, add the remaining dressing and toss all of the ingredients to mix well.

Hostess’ hint:  This orzo and vegetable salad recipe makes about 12 servings.