Orzo, Corn, Green Bean & Tomato Salad

Orzo, Corn, Green Bean & Tomato Salad

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Michelle Bersani =^..^=


Nothing fancy here. Just a nice pasta and veggie salad. Awesome at a BBQ.

Note* If you like spicy, add 1/2 tsp red pepper flakes before blending.


★★★★★ 1 vote

25 Min


  • 8 oz
    orzo pasta, cooked to package directions
  • 10 oz
    frozen green beans, thawed
  • 3 c
    frozen corn, thawed (or 2 15.25 oz cans, drained)
  • 2 c
    grape tomatoes, cut in half lengthwise
  • 1/3
    red onion, chopped
  • 1/2 c
    red wine vinegar (white is also very good)
  • 2 Tbsp
    dijon mustard
  • 1/2 c
    olive oil, light
  • 2 Tbsp
    cilantro, fresh, chopped (or 2 tsp dried)
  • ·
    salt and pepper, to taste

How to Make Orzo, Corn, Green Bean & Tomato Salad


  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.

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