Blue Cheese Orzo Salad

I found this in the updated version of the "Taste of Home" cookbook. It was submitted by Helen Conwell from Fairhope, AL, who says: "The crunch of the walnuts and bacon is a pleasant contrast to the creamy rice-shaped past. The blue cheese and arugula lend a satisfying, savory quality."

• Ready In: 30 mins
• Serves: 5

Ingredients

• SALAD

• 3⁄4 cup  uncooked orzo pasta
• 3  cups  fresh arugula, torn
• 5  bacon, strips cooked and crumbled
• 3⁄4 cup blue cheese, crumbled
• 1⁄4 cup green onion, sliced
• 1⁄4 cup  chopped walnuts, toasted

• WALNUT VINAIGRETTE

• 2  tablespoons red wine vinegar
• 1  garlic clove, peeled
• 1  teaspoon creole mustard or 1  teaspoon  whole grain mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon brown sugar
• 1⁄4 cup  chopped walnuts, toasted
• 1⁄4 cup olive oil

Directions

1. Cook orzo according to package directions; drain and place in a large bowl.
2. Add the arugula, bacon, blue cheese, onions and walnuts.
3. In a blender, combine the first six vinaigrette ingredients; cover and process until blended.
4. While procession, gradually add oil in a steady stream.
5. Drizzle over salad; toss to coat.
6. Serve the salad immediately.