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.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  lb fresh green beans, microwavable (snapped into 2 inch lengths)
• 8  ounces orzo pasta, dried
• 3  ears fresh corn, white preferred
• 2  cups cherry tomatoes, rinsed and cut in half
• 1 1⁄2 cups  Bernsteins light fantastic cheese fantastico salad dressing
•  salt and pepper, to taste

Directions

1. Cook Orzo as directed; rinse with cool water and set aside.
2. 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. Husk corn, rinse, and holding cobs upright, cut kernals off into deep bowl (cut kernals close to cob).
4. In large wide bowl, mix Orzo with 1/2 cup of dressing.
5. Spread pasta level and begin layering corn, green beans, and tomatoes.
6. Just prior to serving, pour 3/4 of dressing over salad and mix gently if desired. (Add more dressing, salt/pepper to taste).