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Blue Cheese Orzo Salad

 Blue Cheese Orzo Salad
The crunch of walnuts and bacon is a pleasant contrast to the creamy rice-shaped pasta. The blue cheese and arugula lend a satisfying, savory quality.
5 ServingsPrep/Total Time: 30 min.


  • 3/4 cup uncooked orzo pasta
  • 3 cups fresh arugula, torn
  • 5 bacon strips, cooked and crumbled
  • 3/4 cup crumbled blue cheese
  • 1/4 cup sliced green onions
  • 1/4 cup chopped walnuts, toasted
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, peeled
  • 1 teaspoon Creole or stone-ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup olive oil


  • Cook orzo according to package directions; drain and place in a large
  • bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts.
  • In a blender, combine the first six vinaigrette ingredients; cover
  • and process until smooth. While processing, gradually add oil in a
  • steady stream. Pour over salad; toss to coat. Yield: 5 servings.