Description
Sweet, tangy orzo salad with figs, tossed with creamy blue cheese, crunchy walnuts, and balsamic for delicious lunchtime bliss.
Ingredients
Units
Scale
- 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)
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