The crunch of walnuts and bacon is a pleasant contrast to the creamy rice-shaped pasta. The blue cheese and arugula lend a satisfying, savory quality.
Ingredients
- 3/4 cup uncooked orzo pasta
- 3 cups fresh arugula, torn
- 5 bacon strips, cooked and crumbled
- 3/4 cup crumbled blue cheese
- 1/4 cup sliced green onions
- 1/4 cup chopped walnuts, toasted
- walnut vinaigrette:
- 2 tablespoons red wine vinegar
- 1 garlic clove, peeled
- 1 teaspoon Creole or stone-ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 1/4 cup chopped walnuts, toasted
- 1/4 cup olive oil
Directions
- Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts.
- In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.
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