Ingredients
1 1/2 c. orzo pasta (8 oz)
1 lb green beans
3 c. corn kernels
2 c. cherry tomatoes cut in half
Dressing:
1/2 c. white wine vinegar
1/2 c. extra virgin olive oil
1/2 c. minced shallots
2 Tbsp. Dijon mustard
2 tsp. dried tarragon (double for extra flavor)
Preparation
Boil 2 qts water. Cut green beans in 2-3" lengths Cook until barely tender (2-3 minutes) Drain and rinse in cold water
Boil 3 qts water Add orzo and cook 8-11 minutes Drain and rinse in cold water
Whisk all dressing ingredients together. Mix half the dressing with the orzo and place in salad dish Layer green beans, corn and tomatoes on top and refrigerate. Add dressing and mix before serving.
