Spinach Orzo Salad with Balsamic Vinaigrette and Sun-Dried Tomatoes Recipe
A vibrant and refreshing Spinach Orzo Salad featuring tender orzo pasta, fresh baby spinach, tangy sun-dried tomatoes, and creamy feta cheese, all tossed in a flavorful homemade balsamic vinaigrette. Perfect as a light lunch or a side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Balsamic Vinaigrette
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- Salt, to taste (about ¼ tsp)
- Freshly cracked black pepper, to taste
Salad
- ½ lb uncooked orzo (about 8 oz)
- 4 cups fresh baby spinach
- ½ cup sun-dried tomatoes, chopped
- 2 oz feta cheese, crumbled
Instructions
- Prepare the vinaigrette: In a jar or bowl, combine olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and freshly cracked black pepper. Whisk together vigorously or put the lid on the jar and shake for 10-15 seconds until well combined. Set aside to let the flavors meld.
- Cook the orzo: Bring a large pot of water to a rolling boil. Add the orzo pasta and cook until tender, about 7-9 minutes. Drain the orzo in a colander and let it cool slightly to warm temperature.
- Rehydrate sun-dried tomatoes: While the orzo cooks, chop the sun-dried tomatoes into small pieces. Place them in a bowl and cover with hot water (using a ladle of boiling water from the pot you just boiled). Let them soak for 5 minutes to soften, then drain.
- Assemble the salad: In a large mixing bowl, add the baby spinach, warm orzo, soaked sun-dried tomatoes, and crumbled feta cheese.
- Toss with vinaigrette: Pour the prepared balsamic vinaigrette over the salad ingredients. Toss thoroughly until all components are evenly coated with the dressing.
- Serve or store: Enjoy the salad immediately or refrigerate it until ready to serve. It's delicious served chilled or at room temperature.
Notes
- Use high-quality balsamic vinegar for a richer flavor in the vinaigrette.
- Sun-dried tomatoes packed in oil can be used directly without soaking, but those that are dry-packed should be rehydrated as noted.
- Salad can be made a few hours ahead and stored in the refrigerator to let flavors develop further.
- For extra crunch, consider adding toasted pine nuts or walnuts as a topping.
- This salad is vegetarian-friendly and makes a great light meal or side dish.
