Ingredients
-
1
-
8
-
3
-
2
-
1 1/2
-
-
-
-
-
-
-
-
-
-
Directions
Summer Orzo Salad, The basis for this recipe is a recipe in the July 2005 issue of Sunset Magazine. I’ve modified the dressing to use bottled dressing to make it even simpler. Great for picnics and potlucks. ***Great presentation when layered unmixed in a large glass bowl.*** Can be made vegetarian depending on dressing., Really good. used a homemade oil, red wine vinegar and mustard vinaigrette. Thanks!, An easy make ahead salad. Thanks.
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Steps
|
1
Done
|
Cook Orzo as Directed; Rinse With Cool Water and Set Aside. |
|
2
Done
|
Prepare Beans as Directed For Microwave 3.5 to 4.5 Mins; Rinse With Cold Ice Water to Retain Color and Stop Cooking, Until Beans Are Cold Then Drain Well. |
|
3
Done
|
Husk Corn, Rinse, and Holding Cobs Upright, Cut Kernals Off Into Deep Bowl Cut Kernals Close to Cob. |
|
4
Done
|
in Large Wide Bowl, Mix Orzo With 1/2 Cup of Dressing. |
|
5
Done
|
Spread Pasta Level and Begin Layering Corn, Green Beans, and Tomatoes. |
|
6
Done
|
Just Prior to Serving, Pour 3/4 of Dressing Over Salad and Mix Gently If Desired. Add More Dressing, Salt/Pepper to Taste. |
