Orzo Salad with Radish and Fennel

Orzo Salad with Radish and Fennel Recipe
Photo: Francesco Tonelli; Styling: Philippa Brathwaite
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.


4 servings (serving size: 1 1/4 cups pasta and 4 teaspoons nuts)
Total time: 58 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 58 Minutes

Nutritional Information

Calories 393
Fat 19.1 g
Satfat 2.3 g
Monofat 9.6 g
Polyfat 5.4 g
Protein 10 g
Carbohydrate 48.8 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 517 mg
Calcium 46 mg


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


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.

Rori Trovato,

Cooking Light

April 2011
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