Orzo Salad with Celery, Radishes, and Dill |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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) |
Directions:
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.
2. 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.
3. Per serving: 248 calories, 13 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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