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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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. 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:
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.
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