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Orzo Salad with Radish and Fennel

Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Total time 58 mins
Yield 4 servings (serving size: 1 1/4 cups pasta and 4 teaspoons nuts)
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

Nutrition 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

How to Make It

  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.