Blue Cheese Orzo Salad

  Lunch

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.

Blue Cheese Orzo Salad

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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

Instructions

  • 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.

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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