Description
A refreshing summer salad featuring chewy orzo pasta, crisp baby spinach, and tangy sun-dried tomatoes, drizzled with a homemade 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
- Cook the orzo according to the package instructions, salting the water.
- Drain the orzo once al dente and set it aside to cool slightly.
- Whisk together the garlic, salt, balsamic vinegar, olive oil, dijon mustard, and pepper in a small bowl to make the dressing.
- In a large mixing bowl, combine the cooled orzo, baby spinach, sun-dried tomatoes, and feta cheese.
- Pour the dressing over the salad and toss to coat the ingredients evenly.
- Let the salad sit for about 10 minutes to enhance the flavors.
- Serve chilled or at room temperature.
Notes
For the best flavor, use high-quality ingredients. Toss the salad just before serving to keep the spinach fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg