Blue Cheese Orzo Salad Recipe

5 4 4
Blue Cheese Orzo Salad Recipe
Blue Cheese Orzo Salad Recipe photo by Taste of Home
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Blue Cheese Orzo Salad Recipe

Read Reviews
5 4 4
Publisher Photo
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.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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
  • WALNUT VINAIGRETTE:
  • 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

Directions

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.
Originally published as Blue Cheese Orzo Salad in Country Woman February/March 2008, p27

Nutritional Facts

3/4 cup: 397 calories, 27g fat (7g saturated fat), 22mg cholesterol, 692mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 14g protein.

  • 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
  • WALNUT VINAIGRETTE:
  • 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
  1. Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts.
  2. 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.
Originally published as Blue Cheese Orzo Salad in Country Woman February/March 2008, p27

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Reviews forBlue Cheese Orzo Salad

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mekirkwood User ID: 8200892 227184
Reviewed May. 31, 2015

"This follows my taste pallet perfectly...Thanks for dressing ratio!"

MY REVIEW
CowgirlSpirit User ID: 7218309 140751
Reviewed Apr. 8, 2013

"This is a family and potluck favorite! If this is too much arugula for your tastes, then mix in spring lettuce mix as a substitute for some of it."

MY REVIEW
krissy5872 User ID: 1617277 173737
Reviewed Oct. 30, 2012

"Best side dish I've ever had! The flavors are amazing together, my new favorite!"

MY REVIEW
Carla3j User ID: 5678492 176400
Reviewed Dec. 13, 2010

"Great balance, delicious!"

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