Description
Mary Hawkes of Prescott, Ariz. created this winning recipe with her garden's abundant harvest, including fresh herbs.

Ingredients

• 1 cup uncooked orzo pasta
  
• 1/2 cup chopped California Walnuts, toasted
  
• 1/2 cup halved small red grape tomatoes
  
• 1/3 cup diced red bell pepper
  
• 1/3 cup diced English (European) cucumber, unpeeled
  
• 1/4 cup chopped pitted Kalamata olives
  
• 2 tablespoons extra-virgin olive oil
  
• 2 tablespoons chopped fresh flat-leaf parsley leaves
  
• 1 tablespoon chopped fresh mint leaves
  
• 1 tablespoon chopped fresh chives
  
• 2 tablespoon fresh lemon juice
  
• Salt and pepper to taste
  
• 3 ounces goat cheese, or chevre, crumbled (plain, or a garlic and herb flavored cheese)
  
• Additional chopped or whole chives, for garnish

Preparation
Spray 6 (6 to 8 ounces) ramekins or custard cups with nonstick cooking spray.

Have all measured ingredients at hand when you are ready to prepare salad.

Cook orzo in boiling salted water 9 to 10 minutes, or according to package directions, until just tender. Drain well. (If you are cooking orzo well ahead of time, after draining toss with 2 tablespoons additional olive oil, to keep from sticking, then reheat in microwave before assembling salad.)

In large bowl, combine walnuts, tomatoes, bell pepper, cucumber, olives, olive oil, parsley, mint, chives and lemon juice; mix well. Reheat orzo in microwave if necessary, until it is hot, and add to other ingredients. Stir and toss to combine, then season with salt and pepper to taste. Stir in cheese. Divide orzo salad evenly among prepared ramekins, packing it tightly.

Invert onto individual serving plates, then gently remove ramekins. Garnish with chives, as desired. Serve warm.

Note: Salad can also be served cold, or at room temperature. For a simpler presentation, omit ramekins and spoon salad onto plates.

Nutrition
no information available

Serves
Makes about 4 1/2 cups salad, serving 6

Variations
no information available