Orzo, Corn, Green Bean & Tomato Salad
By
Michelle Bersani =^..^=
@kitikat
1
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.
Note* If you like spicy, add 1/2 tsp red pepper flakes before blending.
Ingredients
- 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
Step-By-Step
1To make dressing:
In a small bowl, whisk together vinegar, olive oil, mustard, cilantro, and salt and pepper.
In a small bowl, whisk together vinegar, olive oil, mustard, cilantro, and salt and pepper.
2In a large, wide bowl, mix orzo with 1/2 cup of the dressing.
Add more salt and pepper to taste.
Spread level.
Add more salt and pepper to taste.
Spread level.
3Layer corn kernels, green beans, onions and tomatoes over pasta.
4Pour remaining dressing into a container.
Cover and chill both salad and dressing until ready to serve.
Cover and chill both salad and dressing until ready to serve.
5Shortly 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.
Add more dressing (if needed) and salt and pepper to taste.
