Orzo Salad with Celery, Radishes, and Dill

• 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)

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

orzo, very, grape tomatoes, radishes, fresh dill, olive oil, white balsamic vinegar, goat cheese

Taken from www.epicurious.com/recipes/food/views/orzo-salad-with-celery-radishes-and-dill-363992 (may not work)