Orzo Salad with Corn, Green Beans, and Tomatoes
Michael Weschler
You can assemble this colorful salad through step 5 up to 1 day ahead; cover and chill. For a shortcut, you can use 3 cups of frozen corn kernels, thawed, instead of the fresh corn. Prep and cook time: about 45 minutes.
How to Make It
Step 1
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 until cold; drain well.
Step 2
2
Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well.
Step 3
3
Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob.
Step 4
4
To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.
Step 5
5
In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.
Step 6
6
Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.
Ingredients
1 pound green beans
1 1/2 cups dried orzo pasta (8 oz.)
3 ears fresh corn (10 to 14 oz. each; see notes)
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
Directions
Step 1
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 until cold; drain well.
Step 2
2
Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well.
Step 3
3
Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob.
Step 4
4
To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.
Step 5
5
In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.
Step 6
6
Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.
Search All of Sunset's Recipes
The Latest
These Are the Best Mussels We’ve Ever Had (Plus, More Snacks from Portland’s Best Bar)
