Freaking delicious. I left off the pine nuts (saving 76 calories a serving this way) because I packed this for lunch at the office. After the first bite, I was delighted. It maybe could do with some more flavor, but what it has is enough and light and fresh and filling -- this is the perfect summertime lunch. I'm excited I have 3 more servings and most of the ingredients to make it again!
Orzo Salad with Radish and Fennel
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.
More From Cooking Light
- 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
- 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.
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