When I first started cooking a lot, I made tons of pasta salad. Not sure what it is about it, but me and pasta salad have always been like *that*. They are great for an side dish that needs to be made in advance. They are great for potlucks and as a grill out side.
I was drawn to this recipe in bon appétit magazine because of three things:
1. I have several (hundreds) boxes of orzo.
2. Our dill is...ready.
3. Goat cheese.
Ok, but I haven't had goat cheese in a loooong time. And I need it in my life. Why have I gone so long without it? I must be delusional.
I have a similar orzo salad that I posted last summer. It is more of a mustard-dill dressing and has feta, tomatoes, green onions and cucumbers. This new salad has a combination of dill, celery, radishes, tomatoes and goat cheese. And the dressing is just oil and vinegar (white balsamic!) Very tasty. I love celery and radishes together. And separate.
Orzo Salad with Celery, Radishes, and Dill
from bon appétit Magazine, March 2011
2 cups orzo
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 tablespoon olive oil
4 tablespoon white balsamic vinegar
1 cup (about 5 ounces) crumbled soft fresh goat cheese
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.
(Servings: 8 sides, Prep time: 20 min., Cook time: 20 min., Difficulty: Easy)
Shanon (taste): 7/10
Scot (taste): 9/10
Dishwashing Effort: 3/5