Name: Warm Orzo and Walnut Salad with Garden Vegetables, Chevre and Herbs
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)

Warm Orzo and Walnut Salad with Garden Vegetables, Chevre and Herbs

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Servings

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

Instructions

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