Orzo Salad With Corn Green Beans And Tomatoes Recipes

ORZO SALAD WITH CORN, GREEN BEANS, AND TOMATOES

Steps:

• Bring 2 qts. of water to a boil. Rinse green beans, trim off ends, and cut into 2-3 inch lengths. Add beans to boiling water and cook until barely tender to bite, 3-5 min. Drain and immerse in ice water until cold; drain well. Fill same pan with 3 qts. water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8-11 min. Drain and rinse with cold water; drain well. Meanwhile, husk corn, discarding silk; rinse ears. Holding each corn 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 3/4 of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.

ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES

Steps:

• Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
• Cook the orzo according to the package directions.
• Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
• Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.

ORZO SALAD WITH CORN, GREEN BEANS, AND TOMATOES

Steps:

• In a 5-6 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 2-3 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 3 quarts water and bring to boil over high heat. Add orzo and cook until barely tender, 8-11 minute Drain and rinse with cold water, drain well.
• Husk corn, Hold each ear upright, 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 Celsius 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 the salad and dressing until ready to serve.
• Shortly before serving, pour 3/4 of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.

ORZO SALAD WITH CORN, TOMATOES, & BASIL

Steps:

• To prepare dressing, combine first 6 ingredients in a jar; cover tightly, and shake vigorously.
• To prepare salad, cook pasta according to package directions, omitting salt and fat.
• Drain, and place in a large bowl.
• Spoon half of dressing over pasta; toss to coat.
• Cool to room temperature.
• Add the remaining dressing, corn, tomato, onion, and basil to pasta; toss to coat.
• Let stand 30 minutes.

ORZO, CORN, GREEN BEAN & TOMATO SALAD

Steps:

• 1. To make dressing: In a small bowl, whisk together vinegar, olive oil, mustard, cilantro, and salt and pepper.
• 2. In a large, wide bowl, mix orzo with 1/2 cup of the dressing. Add more salt and pepper to taste. Spread level.
• 3. Layer corn kernels, green beans, onions and tomatoes over pasta.
• 4. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.
• 5. Shortly before serving, pour 3/4 of the remaining dressing over salad and mix gently to blend. Add more dressing (if needed) and salt and pepper to taste.