Orzo, Green Bean, and Fennel Salad with Dill Pesto

Name: Orzo, Green Bean, and Fennel Salad with Dill Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 8 ounces green beans, trimmed; 8 ounces orzo; ⅔ cup fresh dill; ¼ cup olive oil; 2 tablespoons white balsamic vinegar; 1 tablespoon fresh lemon juice; 2 cups English hothouse cucumber; ¾ cup fresh fennel bulb

A refreshing Mediterranean-style pasta salad combining tender orzo, crisp green beans, and crunchy fennel, dressed in a vibrant dill pesto. Perfect for summer gatherings or as a light meal.

4 servings

30 min

Published October 4, 2025

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Ingredients

•8 ounces green beans, trimmed
•8 ounces orzo
•⅔ cup fresh dill
•¼ cup olive oil
•2 tablespoons white balsamic vinegar
•1 tablespoon fresh lemon juice
•2 cups English hothouse cucumber
•¾ cup fresh fennel bulb

Cooking Instructions

1.
Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
15 min
2.
Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
5 min
3.
Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.
10 min