- 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)
- 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.