8 ozorzo pasta, cooked to package directions
10 ozfrozen green beans, thawed
3 cfrozen corn, thawed (or 2 15.25 oz cans, drained)
2 cgrape tomatoes, cut in half lengthwise
1/3red onion, chopped
1/2 cred wine vinegar (white is also very good)
2 Tbspdijon mustard
1/2 colive oil, light
2 Tbspcilantro, fresh, chopped (or 2 tsp dried)
·salt and pepper, to taste
How to Make Orzo, Corn, Green Bean & Tomato Salad
- To make dressing:
In a small bowl, whisk together vinegar, olive oil, mustard, cilantro, and salt and pepper.
- In a large, wide bowl, mix orzo with 1/2 cup of the dressing.
Add more salt and pepper to taste.
- Layer corn kernels, green beans, onions 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 (if needed) and salt and pepper to taste.