- 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
- calories 296
- caloriesfromfat 46 %
- protein 6.4 g
- fat 15 g
- satfat 2.1 g
- carbohydrate 36 g
- fiber 3.2 g
- sodium 106 mg
- cholesterol 0.0 mg
How to Make It
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.
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.
Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob.
To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.
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.
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.