Orzo and Vegetable Salad

Orzo And Vegetable Salad

A version of this salad was originally in Sunset Magazine. A friend graciously shared the recipe with me. You can make it ahead of time and just toss it right before serving.
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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)

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


  • 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.

Total time: 45 min | Prep: 30 min | Cook: 15 min

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