Balsamic Orzo Salad with Spinach, Feta & Sundried Tomatoes
This vibrant Balsamic Orzo Salad is a celebration of Mediterranean flavors, combining tender orzo pasta with fresh baby spinach, tangy feta, and sweet sun-dried tomatoes. It's all brought together with a zesty homemade balsamic vinaigrette, creating a dish that's both refreshing and satisfying. Perfect as a light lunch, a side dish, or a delightful addition to any potluck.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Packed with vibrant Mediterranean flavors and fresh ingredients.
- Incredibly quick to prepare, ideal for busy weeknights or meal prep.
- Versatile and satisfying, perfect as a light main or a hearty side.
- A fantastic way to incorporate fresh greens and whole grains into your diet.
- Easy to customize with added protein or different vegetables.
Ingredients
- 1 garlic clove, minced
- 1.25 ml (1/4 tsp) salt
- 30 ml (2 tbsp) balsamic vinegar
- 60 ml (1/4 cup) extra virgin olive oil
- 5 ml (1 tsp) Dijon mustard
- Freshly ground black pepper, to taste
- 115 grams (4 cups) baby spinach, packed
- 85 grams (1/2 cup) sun-dried tomatoes (packed in oil preferred), chopped
- 225 grams (1/2 lb) orzo pasta
- 55 grams (2 oz) feta cheese, crumbled
Instructions
- In a small jar or a bowl, combine the extra virgin olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and freshly ground black pepper. Whisk the ingredients together vigorously until the mixture is well emulsified and creamy. Alternatively, if using a jar, seal it tightly and shake for about 10 to 15 seconds. Set the vinaigrette aside to allow the flavors to meld and deepen.
- Bring a large pot of lightly salted water to a rolling boil over high heat. Add the orzo pasta and cook according to the package directions, typically 7 to 9 minutes, until it is al dente (tender but still firm to the bite). Once cooked, thoroughly drain the orzo using a colander. Allow it to cool for a few minutes until it's still warm but no longer piping hot, as this warmth helps soften the spinach and gently melt the feta later.
- While the orzo is cooking, take your chopped sun-dried tomatoes and place them in a small heatproof bowl. Pour enough hot water over them to fully submerge (you can use a ladle of boiling water directly from the pasta pot). Let the tomatoes soak for approximately 5 minutes; this rehydrates them and enhances their plumpness and flavor. After soaking, drain them very thoroughly, pressing out any excess water.
- In a large mixing bowl, gently layer the fresh baby spinach at the bottom. Add the still-warm, drained orzo over the spinach, followed by the rehydrated and drained sun-dried tomatoes, and finally, the crumbled feta cheese. Drizzle the prepared balsamic vinaigrette generously over all the ingredients. Gently toss everything together using large tongs or serving spoons until all components are evenly coated and the spinach has just begun to wilt slightly from the warmth of the orzo. Serve immediately to best enjoy the texture and warmth.
Tools You’ll Need
- Small jar or bowl for vinaigrette
- Whisk
- Large pot
- Colander
- Cutting board
- Sharp knife
- Large mixing bowl
- Tongs or serving spoons
Essential Success Tips
- Use high-quality balsamic vinegar and extra virgin olive oil for the best vinaigrette flavor.
- Do not overcook the orzo; it should be al dente to maintain a pleasant texture in the salad.
- Ensure sun-dried tomatoes are thoroughly drained after rehydration to prevent watering down the salad.
- Toss the salad while the orzo is still warm; this gently wilts the spinach and allows the feta to soften and impart creamy pockets of flavor.
- Adjust the seasoning (salt and pepper) of the vinaigrette and the final salad to your personal preference.
Professional Cooking Secrets
- Toasting the dry orzo in a dry pan for a few minutes before boiling can add a subtle, nutty depth of flavor to the pasta.
- Infuse your olive oil by letting a garlic clove sit in it for an hour before making the vinaigrette for an extra layer of garlicky aroma.
- For an extra layer of freshness, consider adding a sprinkle of chopped fresh parsley or basil just before serving.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The spinach will soften further over time.
- Variations: Feel free to add grilled chicken, shrimp, or chickpeas for a protein boost. Roasted red peppers, olives, or cucumber are also excellent additions.
- Make Ahead: The vinaigrette can be made several days in advance and stored in the refrigerator. Cooked orzo and prepared vegetables can be stored separately and combined just before serving for best results.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the components ahead. The vinaigrette can be made up to a week in advance, and the orzo cooked and cooled. For best texture, combine all ingredients no more than a few hours before serving, as the spinach can become very soft if dressed too far in advance.
What kind of sun-dried tomatoes should I use?
Sun-dried tomatoes packed in oil are generally more tender and flavorful. If you only have dry-packed, ensure you soak them in hot water until very tender before chopping and adding to the salad.
Can I substitute other greens for spinach?
Absolutely! Arugula, baby kale, or even chopped romaine lettuce would work well. If using heartier greens like kale, you might want to gently massage them with a little vinaigrette beforehand to tenderize them.
Nutrition Facts (Per Serving)
Calories: 420, Protein: 14g, Fat: 25g, Carbs: 38g, Fiber: 4g. (Estimates for 1/4 of recipe)
Allergy Information
Contains gluten (from orzo) and dairy (from feta cheese). For a gluten-free version, use gluten-free orzo. For a dairy-free option, omit the feta or substitute with a plant-based feta alternative.
No comment