This spinach and orzo salad recipe is really easy to make. It would be a great light lunch. I made it with a bunch of spinach, orzo, sun-dried tomatoes, and some of my leftover feta that I have stashed in the freezer. Then I topped it with a super simple homemade balsamic vinaigrette. Join Apronese to see how to make it step-by-step.
Spinach and Orzo Salad Recipe
A quick homemade balsamic vinaigrette makes this simple salad extra special.
Prep Time: 15 mins / Cook Time: 10 mins / Total Time: 25 mins
Servings: 4
Ingredients
Balsamic Vnaigrette
- 1/4 cup olive oil ($0.52)
- 2 tbsp balsamic vinegar ($0.22)
- 1 clove garlic, minced ($0.08)
- 1 tsp Dijon mustard ($0.03)
- Salt and pepper to taste ($0.03)
Salad
- 1/2 lb orzo ($0.50)
- 4 cups fresh baby spinach ($1.50)
- 1/2 cup sun-dried tomatoes ($1.50)
- 2 oz feta ($1.12)
Instructions
- Prepare the vinaigrette first to allow the flavors time to blend. Add the olive oil, balsamic vinegar, minced garlic, Dijon, about 1/4 tsp salt, and some freshly cracked pepper to a jar or bowl. Whisk until the ingredients are combined, or place a lid on the jar and shake for 10-15 seconds. Set the dressing aside.
- Bring a pot of water to a boil to cook the orzo. Once boiling, add the orzo and continue to boil until tender. Drain the orzo and allow it to cool just slightly.
- While waiting for the orzo to cook, chop the sun dried tomatoes into small pieces. Place them in a bowl and cover with hot water (I used a ladle full of boiling water from the pot just before adding the pasta). Let the chopped sun dried tomatoes sit in the hot water for about 5 minutes, then drain.
- Place the baby spinach in a large bowl. Add the drained and still warm orzo to the bowl, along with the soaked sun dried tomatoes, and crumbled feta cheese. Pour the balsamic vinaigrette over top, then toss until the ingredients are combined and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.
Nutrition
Serving: 1 Serving ・ Calories: 477.6 kcal ・ Carbohydrates: 59.5 g ・ Protein: 14.13 g ・ Fat: 21.7 g ・ Sodium: 660.18 mg ・ Fiber: 6.75 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
How to Make Spinach and Orzo Salad – Step-by-step Photos
Step 1: Make the balsamic vinaigrette first to allow the flavors a few minutes to blend. This takes about five minutes.
Add 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 clove of minced garlic, 1 tsp Dijon mustard, about 1/4 tsp salt, and some freshly cracked pepper to either a small jar or a bowl.
Place a lid on the jar and shake for 10-15 seconds, or whisk it in a bowl until combined. Set the dressing aside.
Step 2: Cook 8oz. (about 1 cup) orzo according to the package directions. Once cooked, drain it in a colander, and let it cool for just a few minutes.
Meanwhile, prepare the sun-dried tomatoes. These are the type that I used in this recipe. I used about 1/2 cup of these tomato halves, which were about 11 pieces.
Step 3: Chop the tomatoes into small pieces. Place the chopped tomatoes in a bowl and cover them with hot water.
I ladled some of the boiling water that I was boiling for the orzo (before I actually added the orzo) over the tomatoes. Let them sit in the hot water for about 5 minutes, then drain them.
Step 4: Place about 4 cups of fresh baby spinach in a large bowl. Add the drained and slightly cooled orzo, softened sun-dried tomatoes, and 2 oz. crumbled feta.
Step 5: Drizzle the balsamic vinaigrette over the salad (I used the entire batch of vinaigrette).
Step 6: Toss the ingredients together until they are combined and coated in the balsamic vinaigrette.
The spinach leaves will soften after a few minutes as they absorb the dressing and heat from the orzo.
Try these other spinach salad recipes:
- Tomato Mozzarella Pasta Salad
- Roasted Vegetable Salad Meal Prep
- Wilted Spinach Salad
- Chicken and Mandarin Salad
And that’s it! Good things don’t have to be always complicated. Do you have any other idea to make this kind of salad? Leave a comment below to share with us.
