Category: Salad
Cuisine: not set
1 pound orzo
1 1/2 cups grape tomatoes halved or quartered
1 small English cucumber diced (about 3 cups)
1 bunch radishes sliced (about 1 cup)
1 cup Kalamata olives pitted and halved
5 ounces goat cheese crumbled
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup pepitas toasted (see Cook's Note)
1 shallot, finely minced (about 2 1/2 tablespoons)
1 tablespoon Dijon mustard
3 tablespoons freshly squeezed lemon juice (from 1 to 1 1/2 lemo
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
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