This Orzo Salad with Corn, Green Beans and Tomatoes is a terrific choice for a summer salad.
Orzo Salad with Corn, Green Beans and Tomatoes
There are lots of fresh vegetables mixed in to this cold pasta salad. You’ll find green beans, corn and cherry tomatoes! It’s a colorful and healthy choice. This salad is tossed in a white wine vinaigrette with shallots, Dijon mustard and fresh tarragon.
What is orzo?
“Orzo” is Italian for barley (probably because of its physical resemblance to barley, but certainly not because of the flavor). Orzo is classified as a pasta (or pastina). Its small shape makes it a good one for adding to soups and salads. It also has a shorter cooking time than typical pasta shapes because its so small.
This orzo salad is the best salad to serve at a party. It’s also a great salad to bring to a potluck. Everyone loves a good pasta salad. And the loads of vegetables included in this salad make it pretty and appealing. It’s also quite delicious. Enjoy!
The Best Pasta Salad Recipes:
- Chicken Pasta Salad
- Bow Tie Pasta Salad with Summer Vegetables
- Italian Pasta Salad
- Greek Tortellini Salad
- Summer Macaroni Salad
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Orzo Salad with Corn, Green Beans and Tomatoes
Ingredients
SALAD INGREDIENTS
- 1 pound green beans, rinsed & trimmed
- 1½ cups (8 ounces) dried orzo pasta
- 3 ears fresh white corn
DRESSING
- ½ cup white wine vinegar
- ½ cup extra-virgin olive oil
- ½ cup minced shallots
- 2 tablespoons Dijon mustard
- 2 tablespoons minced fresh tarragon
FINISH INGREDIENT
- 2 cups cherry tomatoes, rinsed, stemmed & halved
Instructions
PREPARE THE INGREDIENTS:
- Bring water to boil in a large pot. Cut green beans into 2 to 3-inch lengths. Add to boiling water and cook 3 to 5 minutes (until barely tender). Drain and place in ice water until cold; drain again.
- Fill pot with water again and bring to a boil over high heat. Add orzo and cook 8 to 11 minutes (until barely tender). Drain and rinse with cold water.
- Husk corn and discard strings. Rinse corn. Holding each cob upright, cut off kernels into a large bowl.
PREPARE THE DRESSING:
- In a small bowl, whisk vinegar, oil, shallots, mustard, tarragon and salt and pepper to taste. Set aside.
ASSEMBLE THE SALAD:
- In a large bowl, mix orzo with ½ cup of the dressing. Add additional salt and pepper to taste. Spread out orzo so that it's level. Layer corn kernels, green beans and tomatoes over the pasta.
- Cover salad and chill until ready to serve. Also, chill the remaining salad dressing.
- When ready to serve, pour ¾ of the remaining salad dressing over the salad and mix gently to blend. Add additional dressing, salt and pepper as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
