Fig Orzo Salad

Sweet, tangy orzo salad with figs is tossed with creamy blue cheese, crunchy walnuts, and balsamic for delicious bliss.

Fig Orzo Salad

This is such a unique pasta salad, and it comes together really fast. The only thing that needs cooking is the orzo. After that, just chop a couple things up, and throw it all together—et voila!

Juicy tomatoes, sweet figs, bold blue cheese, fresh herbs, and crunchy walnuts come together with a sticky drizzle of balsamic glaze, to create a pasta masterpiece.

You can serve this at pretty much whatever temperature you want. If you toss it all together while the pasta is still hot, the blue cheese will melt a bit and get everything all creamy. I also love it just at room temperature. I’m not as much of a fan of it once it’s totally chilled, because cold pasta just isn’t my favorite texture, but let it sit out a bit and it’ll be fantastic.

I think some grilled chicken breast over top would make this into an incredible meal, but it’s totally lovely all on its own, too.

Fig Orzo Salad

 

Fig Orzo Salad
 
Sweet, tangy orzo salad with figs is tossed with creamy blue cheese, crunchy walnuts, and balsamic for delicious bliss.
Author:
Recipe Type: Side, Salad
Serves: 4 servings
Ingredients
  • 1 cup dry orzo pasta
  • 2 tbsp good-quality olive oil
  • 1 cup halved cherry tomatoes
  • 1 cup quartered black mission figs
  • ⅓ cup crumbled blue cheese
  • 1 tbsp chopped fresh chives
  • 2 tsp fresh thyme leaves
  • salt and pepper
  • ⅓ cup chopped walnuts
  • balsamic glaze (reduced balsamic vinegar)
Instructions
  1. Cook the orzo according to your package directions. Drain and put into a large bowl, and toss with the olive oil.
  2. Add in the tomatoes, figs, cheese, and herbs, and toss to combine. Season, to taste with salt and pepper. Scatter the walnuts over the top, and drizzle generously with the balsamic glaze.

 

Rachael Dart

Rachael Dart

Rachael Dart is a freelance writer and food blogger living in Seattle. After earning her BA in English from the University of Washington, she quit her short stint as a Technical Content Writer to focus on food full-time! On her food blog, Spache the Spatula, she shares recipe creations and adaptations with personality and attitude.

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