Orzo Salad with Radish and Fennel

I made this salad for a barbeque last weekend and it was a big hit! My radishes were very spicy, so I chopped them coarsely. The heat was disbursed and the flavors mixed beautifully. Other than that, I didn't change a thing.

I saw this in the Cooking Light magazine and decided to make as a going away dish on a warm evening for a friend who is vegetarian. The dish is perfect for a warm evening/light summertime dinner. The dressing was tangy (although I thought it needed a bit more lemon and pepper, which I added), and the ingredients came together in a nice way and rather quickly. I used it as a main dish for 3 people, and it was about right for us, served with some watermelon. My husband, in particular, loved this dish.

I LOVE this salad. It is so great for summer with really light and fresh flavors. A great side for grilled entrees. I made it recently with some kebabs and it went spectacularly. Read more about it here http://gustatorydelight.wordpress.com/2011/07/15/grilling-for-a-yalie-after-two-weeks-of-radio-silence/

Love this! One of my favorite things to do with all the radishes from my garden. I incorporate the radish greens too for extra nutrition. I chop them up then wilt them with the cooked pasta before adding the remaining ingredients. I roast the fennel before adding it, and I use a bit less mint than this calls for.

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!