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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
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 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. 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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