Recipes

Warm Orzo and Walnut Salad with Garden Vegetables, Chevre and Herbs
Warm Orzo and Walnut Salad with Garden Vegetables, Chevre and Herbs
Submitted By: Mary Hawkes

The commentary expressed on consumer submitted recipes is the opinion of the author and not of the California Walnut Board. Any claims about the health benefits of the recipe have not been approved by the CWB or reviewed for their accuracy.
A quick and unique pasta and walnut salad.
This is a prize-winning recipe in the I LOVE Walnuts! recipe contest submitted by Mary Hawkes.

  • Servings: 8
  • Prep Time: 20m
  • Cook Time: 10m
4 stars
Vegetarian
Ingredients

1 cup uncooked orzo pasta

1/2 cup chopped English Walnuts, toasted

1/2 cup halved small red grape tomatoes

1/3 cup diced red bell peppers

1/3 cup diced English (European) cucumbers, unpeeled

1/4 cup chopped pitted Kalamata olives

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh flat-leaf parsley leaves

1 tablespoons chopped fresh mint leaves

1 tablespoon snipped fresh chives

1 tablespoon fresh lemon juice

3 ounces Chèvre (goat cheese), crumbled (preferably garlic and herb flavor)

Nonstick cooking spray.

Chives (for garnish)

Directions
  1. Spray 6 (8 ounce) ramekins with cooking spray. Cook orzo in a medium saucepan according to package directions. Drain well. In a medium bowl, combine hot orzo, WALNUTS, tomatoes, peppers, cucumbers, olives, oil, parsley, mint, chives and juice; mix well. Stir in cheese.
  2. Divide orzo mixture evenly into ramekins, packing tightly. Invert onto individual serving plates; gently remove ramekins.* Garnish plates with chives as desired. Serve warm. (Can also be served cold.) Serves 6.

*Note: Can also be served on salad plates without use of ramekins.

Nutrition

  • Calories: 285
  • Total Fat: 17 g
  • Saturated Fat: 5 g
  • Monounsaturated Fat: 6 g
  • Polyunsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Cholesterol: 15 mg
  • Sodium: 101 mg
  • Total Carbohydrate: 25 g
  • Dietary Fiber: 2 g
  • Protein: 10 g