Blue Cheese Orzo Salad Recipes

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BLUE CHEESE SPINACH ORZO SAUCE



Blue Cheese Spinach Orzo Sauce image

Provided by Robert Irvine : Food Network

Time 25m

Yield 4 cups

Number Of Ingredients 8

3 tablespoons butter
3 tablespoons flour
1 cup milk
1 pound orzo, cooked and cooled
3 cups crumbled blue cheese
1 tablespoon salt and white pepper blend
2 cups fresh spinach
1 cup diced tomato

Steps:

  • In a saucepan over medium-high heat, add the butter to melt. Once the butter has melted, reduce the heat, add the flour and stir to create a roux; the roux should be pale blond in color. Once the roux is made, reduce the heat again to low, add the milk, stirring into the roux and cooking until the roux has thickened. Finally, add the blue cheese, 1 cup at a time, until all the cheese has been added and well blended. Season with the salt and pepper blend. Remove from the heat and continue to stir to ensure consistency.
  • Once the sauce has been prepared, add the orzo, spinach and tomatoes and stir to incorporate into the cream sauce. Allow the orzo to warm with the sauce, then remove from the heat and serve. This has a shelf life of 5 days.

BLUE CHEESE ORZO SALAD



Blue Cheese Orzo Salad image

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.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 397 calories, Fat 27g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 692mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

ORZO SALAD



Orzo Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

  • Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
  • Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
  • Yield: 1 3/4 cups

CARAMELIZED ONION AND BLUE CHEESE ORZO



Caramelized Onion and Blue Cheese Orzo image

Rissoni, also known as semi di melone, or any other short soup pasta can be used for this dish.

Provided by Lindsay Perejma

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 8

1 pound uncooked orzo pasta
2 tablespoons butter
3 tablespoons olive oil
4 onions, sliced
6 ½ ounces blue cheese, crumbled
3 ½ ounces mascarpone cheese
2 cups shredded spinach
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
  • In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.

Nutrition Facts : Calories 872.8 calories, Carbohydrate 97.3 g, Cholesterol 80.5 mg, Fat 42.4 g, Fiber 5.5 g, Protein 29 g, SaturatedFat 20.3 g, Sodium 717.5 mg, Sugar 10.2 g

ITALIAN ORZO SALAD



Italian Orzo Salad image

This light pasta salad is an ideal summer side dish for any potluck or picnic. It's also great for a weeknight dinner. -Cindy Springsteen, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 15

6 cups chicken broth
1 package (16 ounces) orzo pasta
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chopped plum tomatoes
1 cup chopped seeded peeled cucumber
1 cup fresh basil leaves, thinly sliced
4 green onions, chopped
1/2 cup fresh baby spinach, chopped
1-3/4 cups (7 ounces) crumbled feta cheese
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring broth to a boil; add pasta. Return to a boil. Cook, uncovered, until pasta is tender, 10-12 minutes. Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper., In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta; add to tomato mixture. Drizzle with dressing; toss to coat. Chill until serving., Just before serving, stir in cheese and pine nuts.

Nutrition Facts : Calories 288 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 630mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

ORZO WITH BLUE CHEESE AND WALNUTS



Orzo With Blue Cheese and Walnuts image

Simple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000.

Provided by Bolistoli

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 teaspoon salt
8 ounces orzo pasta (about 1 1/3 cups)
2 tablespoons butter
6 tablespoons parmesan cheese, grated
1/4 cup blue cheese, crumbled
2 tablespoons walnuts, toasted*

Steps:

  • In a large saucepan, bring 1 quart of water to a boil.
  • Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
  • Stir in the butter, Parmesan and blue cheeses and walnuts.
  • Serve immediately.
  • * Note: To toast nuts, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully because nuts will burn quickly.

Nutrition Facts : Calories 348, Fat 13.5, SaturatedFat 6.9, Cholesterol 28.2, Sodium 867.9, Carbohydrate 43.6, Fiber 2.1, Sugar 1.7, Protein 12.7

MEDITERRANEAN ORZO SALAD



Mediterranean Orzo Salad image

This light and refreshing cold pasta salad is loaded with the flavors of the Mediterranean, and pairs well with grilled proteins, such as fish, pork, chicken or steak. If you make this in advance, reserve a bit of the dressing to add right before serving, as the pasta has a tendency to soak up the dressing as it sits over time.

Provided by Kim's Cooking Now

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
  • Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
  • Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.7 g, Cholesterol 16.1 mg, Fat 27 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 6.3 g, Sodium 819 mg, Sugar 2.6 g

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