Orzo, Green Bean, and Fennel Salad with Dill Pesto
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
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
