Orzo Salad with Corn, Green Beans, and Tomatoes

Ingredients

• 12 oz cherry tomatoes stemmed rinsed cut in half
• 2 tablespoons dijon mustard 
• 3  ears corn fresh (10 to 14 oz. each; see notes)
• 2 tablespoons tarragon dried fresh minced
• 1 pound green beans 
• 0.5 cup olive oil extra virgin extra-virgin
• 8 oz orzo pasta dried
• 8 servings salt and pepper 
• 0.5 cup shallots minced
• 0.5 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings.
2. Cut into 2- to 3-inch lengths.
3. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes.
4. Drain and immerse in ice water until cold; drain well.
5. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat.
6. Add orzo and cook until barely tender to bite, 8 to 11 minutes.
7. Drain and rinse with cold water; drain well.
8. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob.
9. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste.
10. In a large, wide bowl, mix orzo with 1/2 cup of the dressing.
11. Add more salt and pepper to taste.
12. Spread level.
13. Layer corn kernels, green beans, and tomatoes over pasta.
14. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve.
15. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend.
16. Add more dressing and salt and pepper to taste.