Classic Balsamic Orzo Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://mixitwitjoe.com/classic-balsamic-orzo-salad-recipe/
