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Summary
In some ways, this pasta salad reminds me of Broccoli Crunch Slaw, in that the main vegetable is served chopped but raw for a satisfying crunch. Raw fennel, at least in this recipe, is nothing to be scared of and, in fact, might make a few converts to the cause. Rather than buy fresh dill (I don’t grow dill at the moment) I used a dash of rosemary, a dash of parsley and the fennel fronds to create the pesto.
Servings
6 servings
Prep Time
0 hours, 15 minutes
Cook Time
0 hours, 10 minutes
Ingredients
- 8 ounces green beans, trimmed
- 8 ounces orzo (1 1/4 cup)
- 2/3 cup (packed) chopped fresh dill
- 1/4 cup oliv oil
- 2 Tablespoons white balsamic vinegar
- 1 Tablespoon lemon juice
- 2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
- 3/4 cup diced fresh fennel bulb
Instructions
Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.
Sources
- July 2008 Bon Appetit - via Epicurious
