Warm Orzo and Walnut Salad with Garden Vegetables, Chevre and Herbs
- 6 ServingsServings
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 Chevre (goat cheese), crumbled (preferably garlic and herb flavor)
- Nonstick cooking spray
- Chives (for garnish)
Preparation
1 Spray 6 (8 ounce) ramekins with cooking spray. Cook orzo in a medium saucepan according to package directions.
2 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.
3 Divide orzo mixture evenly into ramekins, packing tightly. Invert onto individual serving plates; gently remove ramekins.*
4 Garnish plates with chives as desired. Serve warm. (Can also be served cold.)
Source: California Walnut Board
