Best 3 Orzo Green Bean And Fennel Salad With Dill Pesto Recipes
In a symphony of flavors and textures, "Orzo, Green Bean, and Fennel Salad with Dill Pesto" emerges as a culinary masterpiece. This delectable dish, presented in two variations – one vegetarian and the other featuring succulent grilled shrimp – offers a vibrant and refreshing experience. The salad combines tender orzo pasta, crisp green beans, and aromatic fennel, all tossed in a zesty lemon-tahini dressing. Dill pesto, with its herbaceous and tangy notes, adds a layer of complexity, while toasted walnuts provide a delightful crunch. The vegetarian version embraces the natural sweetness of roasted red peppers, while the shrimp variation tantalizes with savory grilled shrimp and a sprinkle of briny feta cheese. Both versions promise a satisfying and flavorful journey that caters to diverse dietary preferences.
Here are our top 3 tried and tested recipes!
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.
BLACK BEAN-ORZO SALAD
Make and share this Black Bean-Orzo Salad recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix beans, olives, tomatoes, onions and cilantro in large bowl.
- Mix oil, lime juice, cumin, pepper and salt; toss with bean mixture. Stir in pasta.
- Let stand for 1 hour to blend flavors.
- Serve at room temperature as a side dish or on spinach
Nutrition Facts : Calories 143.2, Fat 5.2, SaturatedFat 0.7, Sodium 74.8, Carbohydrate 20.7, Fiber 1.9, Sugar 2, Protein 4.2
ORZO AND BLACK BEAN SALSA SALAD
A southwestern pasta salad that is really easy to throw together. Orignially from the Veggie Life Summer '03 magazine.
Provided by helowy
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook orzo according to package directions.
- Drain and rinse well.
- Combine all ingredients.
- Toss to mix well.
Nutrition Facts : Calories 295.5, Fat 3.5, SaturatedFat 0.6, Sodium 264.6, Carbohydrate 54.9, Fiber 9.1, Sugar 2.5, Protein 13
Tips:
- For the best flavor, use fresh, high-quality ingredients. This means using ripe tomatoes, crisp cucumbers, and flavorful herbs.
- Don't be afraid to experiment with different types of greens. Arugula, spinach, and kale are all great options.
- If you don't have fresh fennel, you can use 1/4 teaspoon of dried fennel seeds. Just toast them in a dry skillet over medium heat for a few minutes before adding them to the salad.
- The dill pesto can be made ahead of time and stored in the refrigerator for up to 5 days. This makes it a great option for busy weeknights.
Conclusion:
This Orzo Green Bean and Fennel Salad with Dill Pesto is a delicious and healthy salad that is perfect for a summer lunch or dinner. It is packed with fresh vegetables and herbs, and the dill pesto adds a bright and flavorful touch. Plus, it is easy to make and can be tailored to your own preferences. So next time you are looking for a light and refreshing salad, give this one a try. You won't be disappointed!
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