Classic Balsamic Orzo Salad Recipe

Introduction

This Classic Balsamic Orzo Salad is a vibrant and fresh dish perfect for lunch or a light dinner. Combining tender orzo, baby spinach, tangy sun-dried tomatoes, and creamy feta with a zesty balsamic vinaigrette, it’s both simple and satisfying.

Ingredients

• 1 garlic clove (minced)
• 1/4 tsp salt
• 2 tbsp balsamic vinegar
• 1/4 cup olive oil (extra virgin for best flavor)
• 1 tsp Dijon mustard
• Pepper to taste (freshly ground preferred)
• 4 cups baby spinach
• 1/2 cup sun-dried tomatoes (packed in oil preferred)
• 1/2 lb orzo
• 2 oz feta (crumbled)

Instructions

1. Step 1: In a small jar or bowl, combine the olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and freshly ground pepper. Whisk together until well emulsified, or close the jar and shake vigorously for 10–15 seconds. Set aside to let the flavors meld.
2. Step 2: Bring a pot of water to a boil over high heat. Add the orzo and cook until tender according to package directions (usually 7–9 minutes). Drain and let it cool slightly so it’s warm but not hot.
3. Step 3: While the orzo cooks, chop the sun-dried tomatoes into small pieces. Place them in a bowl and pour enough hot water over to cover. Let soak for about 5 minutes to soften, then drain thoroughly.
4. Step 4: In a large bowl, layer the baby spinach, drained warm orzo, soaked sun-dried tomatoes, and crumbled feta. Drizzle the balsamic vinaigrette over the top, then toss gently until combined and the spinach wilts slightly.

Tips & Variations

• Use sun-dried tomatoes packed in oil for richer flavor; if using dry, rehydrate them carefully and consider adding a splash of olive oil to the salad.
• For a heartier salad, add grilled chicken or chickpeas for extra protein.
• Swap out baby spinach for arugula or mixed greens for a different peppery note.
• To brighten the salad, add a squeeze of fresh lemon juice before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, but the salad is best enjoyed fresh or within a day. When reheating, warm gently or enjoy cold—if needed, toss with a little extra olive oil to freshen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can make the vinaigrette and cook the orzo ahead of time. Assemble the salad just before serving to keep the spinach fresh and prevent it from wilting too much.

What if I don’t have orzo pasta?

You can substitute with other small pasta shapes like couscous, quinoa, or even small shells for similar texture and bite.

Classic Balsamic Orzo Salad Recipe

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★★★★★

4.7 from 80 reviews

This Classic Balsamic Orzo Salad is a vibrant and flavorful dish that combines tender orzo pasta with fresh baby spinach, tangy sun-dried tomatoes, and creamy crumbled feta cheese. Tossed in a homemade balsamic vinaigrette infused with garlic and Dijon mustard, this salad is perfect as a light lunch or a refreshing side dish.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Vinaigrette:

• 1 garlic clove, minced
• 1/4 tsp salt
• 2 tbsp balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp Dijon mustard
• Freshly ground pepper, to taste

For the Salad:

• 4 cups baby spinach
• 1/2 cup sun-dried tomatoes (packed in oil), chopped
• 1/2 lb orzo pasta
• 2 oz crumbled feta cheese

Instructions

1. Prepare the vinaigrette: In a small jar or bowl, combine the minced garlic, salt, balsamic vinegar, extra virgin olive oil, Dijon mustard, and freshly ground pepper. Whisk together until well emulsified or close the jar and shake vigorously for 10–15 seconds. Set aside to let flavors meld.
2. Cook the orzo: Bring a pot of water to a boil over high heat. Add the orzo and cook according to package directions, usually 7–9 minutes, until tender. Drain the orzo and allow it to cool slightly until warm but not hot.
3. Soften the sun-dried tomatoes: While the orzo cooks, place chopped sun-dried tomatoes in a bowl and cover with hot water (use boiling water from the pasta pot). Let soak for about 5 minutes to soften, then drain thoroughly.
4. Assemble the salad: In a large bowl, combine the baby spinach, warm drained orzo, softened sun-dried tomatoes, and crumbled feta cheese. Drizzle the prepared balsamic vinaigrette over the top.
5. Toss and serve: Toss the salad gently until all ingredients are well combined and the spinach begins to wilt slightly. Serve immediately to enjoy the creamy pockets of feta and slightly softened greens.

Notes

• You can substitute fresh spinach with baby kale or arugula if preferred.
• Soaking sun-dried tomatoes in hot water rehydrates them and mellows their flavor.
• This salad is best served warm or at room temperature, as the warm orzo helps wilt the spinach and melt the feta slightly.
• Leftovers can be stored covered in the refrigerator for up to 2 days; toss gently before serving again.
• For a vegan version, omit the feta or substitute with a plant-based cheese alternative.

Keywords: balsamic orzo salad, spinach salad with orzo, sun-dried tomato salad, Mediterranean pasta salad, easy vegetarian salad