Orzo Salad

Bring 4 cups of water to a boil. Add in orzo and cook for about 9 minutes, or until al dente. Drain and wash under cold water.

In the meantime, toast the walnuts by tossing them in a skillet over medium-high heat for about 4 to 5 minutes, stirring frequently.

In a medium bowl, combine orzo, diced pears, toasted walnuts, and Gorgonzola.

In a separate bowl, whisk together the extra virgin olive oil, balsamic vinegar, and salt and pepper. Pour the dressing over the orzo mixture and toss lightly.

Serve immediately.