Description
Classic Balsamic Orzo Salad is a fresh and flavorful pasta salad made with tender orzo, baby spinach, sun-dried tomatoes, and feta cheese, all tossed in a tangy balsamic vinaigrette.
Ingredients
- 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 preferred)
- 1/2 lb orzo
- 2 oz feta cheese (crumbled)
Instructions
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, garlic, Dijon mustard, salt, and pepper until well combined. Set aside.
- Bring a pot of salted water to a boil and cook orzo according to package instructions (7–9 minutes). Drain and let it cool slightly.
- Soak sun-dried tomatoes in hot water for 5 minutes, then drain and chop into small pieces.
- In a large bowl, combine baby spinach, warm orzo, sun-dried tomatoes, and feta cheese.
- Drizzle vinaigrette over the salad and toss gently until well mixed and slightly wilted.
Notes
- Toss the salad while the orzo is still warm for the best flavor and texture.
- Store leftovers in the fridge for up to 2 days.
- Add grilled chicken or chickpeas for extra protein.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Category: Salad, Side Dish
- Method: Boil
- Cuisine: Mediterranean