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
How to Make Orzo, Corn, Green Bean & Tomato Salad
- 1To make dressing:
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. - 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. - 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.
