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Gorgonzola Orzo Salad with Rock Shrimp

Main Ingredient: Pasta

Yield: 8 servings

Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.


  • 2 qts. plus 1 c. water, divided
  • 1 c. white wine
  • 1 lemon cut in half
  • 2 bay leaves
  • 2 tablespoons kosher salt
  • 1 tsp. black peppercorns
  • 1 lb.  uncooked peeled rock shrimp or baby shrimp
  • 1 lb. dry orzo or pastini pasta
  • 1 c. plus 1 tbsp. extra virgin olive oil, divided
  • 4 blood oranges, divided
  • 1 c. white balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons roasted garlic puree
  • 1 tsp. sea salt
  • 1/2 lb.  Calabrese salami, diced small
  • 8 ounces baby arugula chiffonade
  • 1 c. Salemville® gorgonzola cheese, crumbled


  1. In large pot, place 2 quarts water, white wine, lemon, bay leaves, kosher salt and peppercorns; bring to boil. Add shrimp; reduce heat to medium. Cook 3 to 4 minutes or until shrimp are pink and firm. Drain; discard liquid. Chill shrimp.
  2. Meanwhile, in large pot, bring 4 quarts salted water to a boil. Add pastini. Cook 6 to 8 minutes or until al dente. Drain; rinse with cool water. Toss with 1 tablespoon olive oil; refrigerate.
  3. Make dressing. Peel and segment 2 blood oranges; set aside. Juice remaining 2 blood oranges into large bowl. Add remaining 1 cup olive oil, balsamic vinegar, remaining 1 cup water, honey, roasted garlic puree and sea salt; whisk to mix well.
  4. In large bowl, combine shrimp, pastini, salami and orange segments. Stir in about 1/2 of the dressing, adding more if necessary.
  5. To serve, spoon pastini salad in middle of bowl; sprinkle arugula around edges. Top with gorgonzola cheese and a few cranks of fresh ground pepper.

Suggested Cheeses

Salemville® Gorgonzola

Salemville® Gorgonzola Cheese gained widespread fame by winning “Best American-Made Blue Cheese” at the World Championship Cheese Contest in 2000.

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