Orzo Salad with Radish and Fennel

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.

Yield: 4 servings (serving size: 1 1/4 cups pasta and 4 teaspoons nuts)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 58 Minutes

Nutritional Information

Amount per serving
  • Calories: 393
  • Fat: 19.1g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 9.6g
  • Polyunsaturated fat: 5.4g
  • Protein: 10g
  • Carbohydrate: 48.8g
  • Fiber: 4.1g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 517mg
  • Calcium: 46mg

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

Preparation

  1. 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. 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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