Spinach & Orzo Pasta Salad

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Spinach & Orzo Pasta Salad
Deborah’s remarks: We retain the integrity and ingredients of the delicious, balanced dressing. We mightily fiddle around with the other ingredients, though, keeping the proportions. Spinach is always the star, and we always serve it warm
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Ingredients
  1. 1 small shallot, minced
  2. 1 teaspoon honey
  3. 1/4 teaspoon paprika
  4. 1/2 cup apple cider vinegar
  5. 1 tablespoon toasted sesame seeds
  6. 1/2 tablespoon poppy seeds
  7. 3/4 cup vegetable or olive oil
  8. Salt and freshly ground black pepper to taste
  9. 2 cups uncooked orzo pasta
  10. 6 oz. fresh baby spinach
  11. 3/4 cup dried cranberries
  12. 1/2 cup crumbled Gorgonzola cheese
  13. 1/4 cup toasted almonds
Instructions
  1. Prepare the vinaigrette: Combine shallot, honey, paprika, vinegar, and seeds in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set aside.
  2. Cook pasta according to package directions. Drain pasta and set aside. In a large salad bowl, toss spinach and orzo with vinaigrette.
  3. Top salad with cranberries, Gorgonzola and almonds, then toss to combine.
  4. Serve immediately, or refrigerate for later and serve cold.
Adapted from used with permission from Auguste Escoffier School of Culinary Arts, 2012
Adapted from used with permission from Auguste Escoffier School of Culinary Arts, 2012
Stonebridge Farm CSA http://stonebridgefarmcsa.com/