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Orzo Salad with Spinach, Feta & Sundried Tomatoes

Orzo Salad with Spinach, Feta & Sundried Tomatoes - featured image
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A vibrant and easy orzo pasta salad, featuring tender spinach, salty feta, and sweet sundried tomatoes, all tossed in a tangy balsamic vinaigrette.

Ingredients

Scale
  • 1 garlic clove (minced)
  • 1/4 tsp salt
  • 2 tbsp balsamic vinegar
  • 1/4 cup olive oil (extra virgin for best flavor)
  • 1 tsp dijon mustard
  • pepper to taste (freshly ground preferred)
  • 4 cups baby spinach
  • 1/2 cup sun-dried tomatoes (packed in oil preferred)
  • 1/2 lb orzo
  • 2 oz feta (crumbled)

Instructions

  1. Combine the olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and freshly ground pepper in a small jar or bowl.
  2. Whisk the ingredients together until well emulsified, or close the jar and shake vigorously for about 10–15 seconds.
  3. Set the vinaigrette aside to let the flavors meld.
  4. Bring a pot of water to a boil over high heat.
  5. Add the orzo and cook until tender, following the package directions (usually 7–9 minutes).
  6. Drain the orzo.
  7. Let the orzo cool slightly so it’s still warm but not piping hot.
  8. While the orzo cooks, chop the sun-dried tomatoes into small pieces.
  9. Place the chopped sun-dried tomatoes in a bowl.
  10. Pour enough hot water over the tomatoes to cover them (you can use a ladle of boiling water from the pasta pot).
  11. Let the tomatoes soak for about 5 minutes to soften.
  12. Drain the softened tomatoes thoroughly.
  13. In a large bowl, layer the baby spinach.
  14. Add the drained and still-warm orzo to the bowl.
  15. Add the soaked sun-dried tomatoes to the bowl.
  16. Add the crumbled feta cheese to the bowl.
  17. Drizzle the prepared balsamic vinaigrette over the top.
  18. Toss everything until well combined and the spinach begins to wilt slightly.

Notes

Use sun-dried tomatoes packed in oil for the best texture and flavor.
Don’t let the orzo cool completely before tossing; warm orzo helps wilt the spinach and melt the feta.
Let the vinaigrette sit for at least 10 minutes to allow the flavors to meld.
Freshly ground pepper makes a noticeable difference in the dressing’s taste.

Find it online: https://timelesscrumb.com/orzo-salad-with-spinach-feta-sundried-tomatoes/