Classic Balsamic Orzo Salad
A delightful salad featuring tender orzo, vibrant baby spinach, sun-dried tomatoes, and a zesty balsamic dressing, perfect for any occasion.
Ingredients
For the Dressing
- 1 clove 1 garlic clove (minced) Adds depth to the dressing.
- 1/4 tsp 1/4 tsp salt Enhances flavors.
- 2 tbsp 2 tbsp balsamic vinegar Adds sweetness and complexity.
- 1/4 cup 1/4 cup olive oil (extra virgin for best flavor) Perfect base for your dressing.
- 1 tsp 1 tsp Dijon mustard Brings a delightful zing.
- to taste Pepper to taste (freshly ground preferred) Adds warmth and complexity.
For the Salad
- 4 cups 4 cups baby spinach Contributes a soft texture.
- 1/2 cup 1/2 cup sun-dried tomatoes (packed in oil preferred) Provides bursts of intense sweetness.
- 1/2 lb 1/2 lb orzo Serves as the heart of the salad.
- 2 oz 2 oz feta (crumbled) Offers a tangy finish.
Instructions
Cooking the Orzo
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes.
Preparing the Dressing
- While the orzo is cooking, whisk together the minced garlic, salt, balsamic vinegar, extra virgin olive oil, Dijon mustard, and freshly ground pepper in a small bowl.
Draining and Rinsing
- Once the orzo is cooked, drain it in a colander and rinse under cold water to stop the cooking process.
Combining the Ingredients
- In a large mixing bowl, add the cooled orzo, baby spinach, sun-dried tomatoes, and crumbled feta. Toss the ingredients together.
Dressing the Salad
- Drizzle the dressing over the salad mixture and gently toss until everything is evenly coated.
Tasting and Adjusting
- Taste your salad and adjust seasoning with additional salt and pepper if necessary.
Serving
- Transfer the salad to a serving dish or individual bowls and enjoy.
Notes
Make it a day in advance and dress just before serving. Perfect as a side dish or light main course. Add proteins like grilled chicken or chickpeas for a heartier meal.