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Classic Balsamic Orzo Salad with fresh vegetables and dressing

Classic Balsamic Orzo Salad

A bright and flavorful salad featuring orzo, baby spinach, sun-dried tomatoes, and creamy feta, perfect for summer picnics and meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1 clove minced garlic Brings depth and aroma.
  • 1/4 tsp salt Enhances natural flavors.
  • 2 tbsp balsamic vinegar For a rich, tangy kick.
  • 1/4 cup extra virgin olive oil Elevates the dish with fruity notes.
  • 1 tsp Dijon mustard Binds all flavors together.
  • to taste freshly ground pepper Adds warmth and enhances flavor.
Main Ingredients
  • 4 cups baby spinach Fresh, vibrant leafy green texture.
  • 1/2 cup sun-dried tomatoes Brings sweet intensity.
  • 1/2 lb orzo pasta Serves as the base; can substitute with whole grain orzo.
  • 2 oz crumbled feta Provides a creamy and salty finish.

Method
 

Preparation
  1. Cook the orzo according to package instructions, typically in salted boiling water until tender—about 8-10 minutes.
  2. Drain and rinse under cold water to prevent sticking.
  3. Whisk together the minced garlic, balsamic vinegar, Dijon mustard, and olive oil in a bowl for the dressing. Season with salt and freshly ground pepper to taste.
Combine Ingredients
  1. Place the cooked orzo in a large mixing bowl and add the baby spinach and sun-dried tomatoes.
  2. Pour the dressing over the mixture, tossing gently to combine without bruising the spinach.
  3. Sprinkle crumbled feta on top of the salad.
Serving
  1. Chill the salad for about 30 minutes before serving, or serve immediately.

Notes

To serve, pair with grilled chicken or fish. For a vegetarian option, add chickpeas for extra protein. Ensure to taste and adjust seasoning before serving.