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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings

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

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