Orzo Salad with Radish and Fennel

Cooking Light April 2011, p. 118

8 ounces uncooked orzo (rice-shaped pasta)

1 tablespoon kosher salt

¼ cup fresh lemon juice

3 tablespoons olive oil

1 teaspoon Dijon mustard

½ teaspoon freshly ground black pepper

1 ½ cups diced fennel (about 1 bulb)

½ cup chopped radish

3 tablespoons chopped fresh mint

3 tablespoons minced green onions

½ teaspoon kosher salt

1/3 cup pine nuts, toasted

Fennel's a harder veggie to find (trust me, it took me three groceries to do it). If you're unfamiliar, this is what it looks like. 

You can cook with fennel leaves and stalks as well, but this calls for the bulb. 

I've never understood why radishes bleed purple when they're red on the outside. 

Anyway, this recipe takes a little prep work. But so much freshness and healthy  ingredients!

Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat. Drain and rinse with cold water. Drain well.

Drain from the pot and not in a sieve, unless you're absolutely positive that the holes in your sieve are smaller than the orzo.

Combine lemon juice and next 3 ingredients (through pepper) in a large bowl; stir well with a whisk.

Great combination. Simple, yummy.

Add orzo, fennel, and the next 4 ingredients (through ½ teaspoon salt); toss well to coat. 

Everything keeps its shape and color pretty nicely. Props to resilient food!

Cover and chill. Top with nuts before serving. 

My first time cooking with pine nuts. It will be the first of many, I think.

Pretty, and pretty healthy!

My Rating: 4/5 "The dressing? Fantastic! And all the veggies are crunchy and nice in contrast with the pleasant pasta consistency of the orzo. All that plus lots of Vitamin-C and other nutrients! (A rare combination of healthy AND tasty!)"