Orzo Salad with Radish and Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Lemony dressing and fresh mint add vibrant flavor to this pasta salad. Serve chilled or at room temperature, and garnish with pretty mint leaves, if desired. Ingredients:
8 ounces uncooked orzo (rice-shaped pasta) |
1 tablespoon kosher salt |
1/4 cup fresh lemon juice |
3 tablespoons olive oil |
1 teaspoon dijon mustard |
1/2 teaspoon freshly ground black pepper |
1 1/2 cups diced fennel (about 1 bulb) |
1/2 cup chopped radish |
3 tablespoons chopped fresh mint |
3 tablespoons minced green onions |
1/2 teaspoon kosher salt |
1/3 cup pine nuts, toasted |
Directions:
1. Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat. Drain and rinse with cold water. Drain well.
2. Combine lemon juice and next 3 ingredients (through pepper) in a large bowl; stir well with a whisk. Add orzo, fennel, and the next 4 ingredients (through 1/2 teaspoon salt); toss well to coat. Cover and chill. Top with nuts before serving.
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