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.

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: Serves 4
• Diet: Omnivore, Gluten-Free

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Description

Sweet figs and creamy blue cheese mingle with crunchy walnuts in this vibrant orzo salad. A perfect light lunch or side dish.

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Ingredients

Units USM Scale 1x2x3x

• 1 cups (237 ml) dry orzo pasta
• 2 tbsp good-quality olive oil
• 1 cups (237 ml) halved cherry tomatoes
• 1 cups (237 ml) quartered black mission figs
• 1/3 cup crumbled blue cheese
• 1 tbsp chopped fresh chives
• 2 tsp fresh thyme leaves
• Salt and pepper
• 1/3 cup chopped walnuts
• Balsamic glaze (reduced balsamic vinegar)

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Instructions

1. 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.
2. While the orzo is still warm, add 2 tablespoons of good-quality olive oil. Toss the orzo in the olive oil to coat evenly.
3. 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.
4. Season the salad with salt and pepper to taste.
5. Sprinkle the chopped walnuts over the top of the salad. Drizzle generously with balsamic glaze.

Notes

• For a richer flavor, toast the walnuts in a dry pan before adding them to the salad.
• If blue cheese is too strong, try substituting goat cheese for a milder flavor.
• Store leftover salad in an airtight container in the refrigerator for up to 2 days; the figs may soften slightly.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 400
• Sugar: 10
• Sodium: 300
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 15
• Carbohydrates: 45
• Fiber: 5
• Protein: 10
• Cholesterol: 20

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