Orzo, Green Bean, and Fennel Salad with Dill Pesto Recipe

Orzo, Green Bean, and Fennel Salad with Dill Pesto Recipe

  • 8 ounces green beans, trimmed
  • 8 ounces orzo (1 1/4 cups)
  • 2/3 cup (packed) chopped fresh dill
  • 1/4 cup olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
  • 3/4 cup diced fresh fennel bulb
  1. 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.
  2. Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
  3. 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.
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