Best 2 Orzo Green Bean And Fennel Salad With Dill Pesto Recipes
Welcome to the world of vibrant flavors and textures, where the delicate orzo pasta meets crisp green beans, aromatic fennel, and the distinctive freshness of dill pesto. This exceptional salad combines the essence of the Mediterranean with a burst of herbaceousness that will tantalize your taste buds. Whether you're seeking a refreshing lunch option, a flavorful side dish, or a delightful addition to your dinner spread, this "Orzo Green Bean and Fennel Salad with Dill Pesto" will surely impress. Join us as we embark on a culinary journey, exploring the harmonious blend of flavors and textures that make this salad a culinary masterpiece.
Here are our top 2 tried and tested recipes!
HERBED ORZO WITH FETA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
ORZO, GREEN BEAN, AND FENNEL SALAD WITH DILL PESTO
Provided by Bon Appétit Test Kitchen
Categories Salad Pasta Picnic Vegetarian Quick & Easy High Fiber Low Sodium Lunch Fennel Cucumber Green Bean Summer Healthy Low Cholesterol Dill Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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.
Tips:
- Select the right orzo: Use a high-quality orzo pasta, such as one made with whole wheat or brown rice. This will give your salad a more nutty flavor and make it more nutritious.
- Cook the orzo al dente: Cook the orzo according to the package directions, but be sure to remove it from the heat just before it is fully cooked. This will prevent it from becoming mushy.
- Use fresh vegetables: Fresh vegetables will give your salad the best flavor. If you can, try to use organic vegetables whenever possible.
- Make the dill pesto ahead of time: The dill pesto can be made up to 3 days in advance. Simply store it in an airtight container in the refrigerator.
- Serve the salad at room temperature: This salad is best served at room temperature. This will allow the flavors to meld together and the salad to reach its full potential.
Conclusion:
This orzo green bean and fennel salad with dill pesto is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this one a try!
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