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Orzo, Green Bean, and Fennel Salad with Dill Pesto

['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']

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.

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