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Orzo Salad with Grape Tomatoes and Radishes

Valerie Bertinelli
  • 40 minutes
  • Serves 8

INGREDIENTS

2 tbsp

Basil, fresh

1

English cucumber, diced (about 3 cups), small

2 tbsp

Flat-leaf parsley, fresh

1 1/2 cups

Grape tomatoes

2 tbsp

Mint, fresh

1

bunch Radishes

1

Shallot, finely minced (about 2 1/2 tablespoons)

1 tbsp

Dijon mustard

1 cup

Kalamata olives, pitted and halved

3 tbsp

Lemon juice, freshly squeezed

1 lb

Orzo

1

Kosher salt and freshly ground black pepper

1/2 cup

Olive oil, extra-virgin

1/2 cup

Pepitas

5 oz

Goat cheese