Orzo with Celery, Radishes and Dill

By KDHarmon

Ingredients

• 2 cups orzo (rice-shaped pasta)
• 1 1/2 cups very thinly sliced celery (about 3 stalks)
• 1 pint grape tomatoes, halved
• 1 bunch radishes, trimmed, thinly sliced
• 2/3 cup chopped fresh dill
• 5 tablespoons olive oil
• 4 tablespoons white balsamic vinegar
• 1 cup (about 5 ounces) crumbled soft fresh goat cheese (preferably with four peppers)

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

•Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain. Transfer to large bowl; add celery, tomatoes, radishes, and dill.
•Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over salad; toss to coat. Season salad with salt and pepper. Fold in half of goat cheese. Sprinkle remaining cheese over and serve.

8 side-dish servings.