Recipe: Curried Orzo Spinach Salad

Makes 8 to 12 servings

- 1/3 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons curry powder
- 1 teaspoon hot sauce
- 2 teaspoons minced garlic
- 1/3 cup sour cream or yogurt
- 3 tablespoons vegetable oil
- 1 pound (about 2 cups) dry orzo pasta
- 1 bunch fresh spinach, cleaned and cut in ½-inch pieces
- 2 tablespoons coarsely chopped fresh cilantro
- 1 large yellow bell pepper, diced small
- 1 large red bell pepper, diced small
- ½ cup tiny diced red onions
- ¾ cup shelled pistachios, coarsely chopped
- ¾ cup small-diced dried apricots

1. In a large bowl, whisk together vinegar, mustard, sugar, salt, black pepper, curry powder, hot sauce, garlic, sour cream or yogurt and oil. Reserve.

2. Meanwhile, cook orzo according to package directions or until al dente. Drain but do not rinse. While pasta is still fairly warm, toss it with the reserved dressing. Let mixture totally cool, then toss in spinach, cilantro, bell peppers, onions, pistachios and apricots. Serve immediately, or cover and refrigerate if made ahead. Salad can be made up to 24 hours in advance.

From © 2004 Kathy Casey Food Studios®