Description
Sweet figs and creamy blue cheese mingle with crunchy walnuts in this vibrant orzo salad. A perfect light lunch or side dish.
Ingredients
Units
Scale
- 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)
Instructions
- 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.
- While the orzo is still warm, add 2 tablespoons of good-quality olive oil. Toss the orzo in the olive oil to coat evenly.
- 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.
- Season the salad with salt and pepper to taste.
- 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