Perfect Lunch: Fig, Blue Cheese, and Walnut Orzo Salad

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

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.

See Also

Grilled Tofu Tacos with Pickled Radishes

How to Make Fig, Blue Cheese, and Walnut Orzo Salad

Cook the Orzo:

• • Boil water in a medium-sized pot. Add a pinch of salt and the orzo pasta.
  • Cook according to package directions until al dente, usually about 8-10 minutes.
  • Drain the orzo and transfer to a large mixing bowl.

Toss with Olive Oil:

• • While the orzo is still warm, add 2 tablespoons of good-quality olive oil.
  • Toss the orzo in the olive oil to coat evenly. This prevents sticking and adds flavor.

Add the Ingredients:

• • To the bowl with the orzo, add the halved cherry tomatoes, quartered figs, crumbled blue cheese, chopped chives, and thyme leaves.
  • Gently toss the ingredients together, ensuring an even distribution.

Season:

• • Season the salad with salt and pepper according to your taste preferences.

Garnish:

• • Sprinkle the chopped walnuts over the top of the salad for a crunchy texture.
  • Drizzle generously with balsamic glaze.

Recipe Notes:

• If you prefer your orzo salad chilled, allow the cooked orzo to cool completely before adding the other ingredients.
• For a vegan option, substitute the blue cheese with a dairy-free cheese of your choice.
• The balsamic glaze can be store-bought or homemade by reducing balsamic vinegar over low heat until thickened.

Perfect Lunch: Fig, Blue Cheese, and Walnut Orzo Salad

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4.8 from 6 reviews

• Author: Rachael Dart
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

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

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Ingredients

Units USM Scale 1x2x3x

• 1 cup dry orzo pasta
• 2 tbsp good-quality olive oil
• 1 cup halved cherry tomatoes
• 1 cup quartered black mission figs
• 1/3 cup crumbled blue cheese
• 1 tbsp chopped fresh chives
• 2 tsp fresh thyme leaves
• Salt and pepper to taste
• 1/3 cup chopped walnuts
• Balsamic glaze (reduced balsamic vinegar)

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Instructions

Cook the Orzo:

• Boil water in a medium-sized pot. Add a pinch of salt and the orzo pasta.
• Cook according to package directions until al dente, usually about 8-10 minutes.
• Drain the orzo and transfer to a large mixing bowl.

Toss with Olive Oil:

• While the orzo is still warm, add 2 tablespoons of good-quality olive oil.
• Toss the orzo in the olive oil to coat evenly. This prevents sticking and adds flavor.

Add the Ingredients:

• To the bowl with the orzo, add the halved cherry tomatoes, quartered figs, crumbled blue cheese, chopped chives, and thyme leaves.
• Gently toss the ingredients together, ensuring an even distribution.

Season:

• Season the salad with salt and pepper according to your taste preferences.

Garnish:

• Sprinkle the chopped walnuts over the top of the salad for a crunchy texture.
• Drizzle generously with balsamic glaze for a sweet and tangy finish.

Notes

• If you prefer your orzo salad chilled, allow the cooked orzo to cool completely before adding the other ingredients.
• For a vegan option, substitute the blue cheese with a dairy-free cheese of your choice.
• The balsamic glaze can be store-bought or homemade by reducing balsamic vinegar over low heat until thickened.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Salad, Side
• Method: Boiling
• Cuisine: Italian American