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Radish and Fennel Orzo Salad with Parsley-Lemon Vinaigrette

Healthy Recipe Ecstasy (Adapted from Cooking Light)
If you're serving this dish for lunch or as an entree there's about 6 servings. You can stretch it to 8 servings if you serve smaller portions as a side dish.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 -8

Ingredients
  

  • PARSLEY VINAIGRETTE:
  • 1/2 cup fresh lemon juice
  • 6 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 cup loosely packed fresh parsley leaves
  • 1/2 teaspoon freshly ground black pepper
  • ORZO:
  • 2 cups uncooked whole-wheat orzo pasta
  • 1 tablespoon kosher salt
  • 3 cups diced fennel 1 bulb
  • 1 cup chopped radish
  • 1/2 diced green onions
  • Sea salt and freshly-ground black pepper to taste
  • Fennel fronds for garnish

Instructions
 

  • PARSLEY VINAIGRETTE: Combine lemon juice, olive oil, mustard, parsley leaves and black pepper in a food processor and process until smooth. Set aside.
  • ORZO: Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat. Drain and rinse with cold water. Add the orzo to a large bowl along with fennel, radish, and green onions. Add the parsley vinaigrette and toss well to coat. Season with sea salt and black pepper, to taste. Cover and chill.