Orzo, Green Bean, and Fennel Salad with Dill Pesto

Ingredients for Orzo, Green Bean, and Fennel Salad with Dill Pesto

• 230g green beans, trimmed

• 230g 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

• 475ml 1/3-inch cubes unpeeled English hothouse cucumber (about 230g )

• 180ml diced fresh fennel bulb

How to make Orzo, Green Bean, and Fennel Salad with Dill Pesto

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.