Monday's Leftovers: Fennel and Orzo Salad With Dill Pesto

Ingredients

8 ounces green beans, trimmed
8 ounces 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
2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
3/4 cup diced fresh fennel bulb

Directions

1. Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate.
2. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
3. Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
4. 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.

Serves 6.

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