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Photo: Francesco Tonelli; Styling: Philippa Brathwaite Photo by: Photo: Francesco Tonelli; Styling: Philippa Brathwaite

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.

Cooking Light APRIL 2011

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

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. 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.

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
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Orzo Salad with Radish and Fennel recipe

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