This Classic Balsamic Orzo Salad is bright, tangy, and a little creamy from feta. The orzo gives a soft, pasta-like bite while sun-dried tomatoes add chewy sweetness and baby spinach brings fresh green crunch. A simple balsamic vinaigrette ties it all together with a little zip.
Top reasons to make this recipe:
- It’s quick to make and serves a crowd.
- It uses simple pantry staples and a few fresh items.
- It’s great for meal prep and holds up well in the fridge.
Why You’ll Love This Recipe
- Ready in about 20–30 minutes, perfect for weeknights.
- Made with pantry staples plus a handful of fresh ingredients.
- Keeps well for lunches or a make-ahead side.
- Easy to tweak for vegetarians or gluten-free eaters (see swaps below).
- If you enjoy orzo dishes, you might also like this handy collection of orzo soup recipes for warm dinner ideas.
Ingredients
For the dressing
- 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
For the salad
- 1/2 lb orzo
- 4 cups baby spinach
- 1/2 cup sun-dried tomatoes, packed in oil preferred, drained and chopped
- 2 oz feta, crumbled
Step-by-Step Instructions of Classic Balsamic Orzo Salad – flirtyfood
- Cook the orzo in salted boiling water according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking.
- Whisk the minced garlic, salt, balsamic vinegar, Dijon mustard, and pepper in a bowl. Slowly whisk in the olive oil until the dressing emulsifies.
- Toss the warm (or cooled) orzo with the dressing so the pasta soaks up the flavor.
- Add the chopped sun-dried tomatoes and baby spinach to the orzo. Toss until the spinach wilts slightly from the warm pasta.
- Fold in the crumbled feta gently so it stays in chunks. Taste and adjust salt and pepper as needed.
- Chill briefly or serve at room temperature. Garnish with an extra drizzle of olive oil or a few basil leaves if you like.
Tips for Success
- Toast the orzo in a dry pan for a minute before boiling for a nuttier flavor.
- Use oil-packed sun-dried tomatoes and reserve a little of that oil for extra flavor in the dressing.
- Don’t overdress start with most of the dressing and add more if the pasta seems dry.
- Let it rest 10 minutes so flavors meld before serving.
Substitutions & Variations of Classic Balsamic Orzo Salad – flirtyfood
To Make It Vegan/Gluten-Free:
- Vegan: Replace feta with a crumbly vegan cheese or toasted pine nuts for richness.
- Gluten-free: Use gluten-free orzo (rice or corn-based) or small gluten-free pasta shaped like orzo.
Variations:
- Add grilled chicken or chickpeas for more protein.
- Stir in chopped fresh basil or arugula for peppery greens.
- Swap balsamic for lemon juice + zest for a brighter, citrusy version.
- Mix in roasted red peppers or olives for extra Mediterranean vibes.
Storage Instructions of Classic Balsamic Orzo Salad – flirtyfood
Refrigerator: Store in an airtight container for up to 4 days. The salad will absorb dressing over time; refresh with a splash of olive oil or vinegar before serving.
Freezer: Not recommended the texture of the spinach and feta changes after freezing.
Make-Ahead: Cook the orzo and make the dressing up to 2 days ahead. Toss everything together just before serving for the freshest texture.
Frequently Asked Questions (FAQ) of Classic Balsamic Orzo Salad – flirtyfood
Can I make this ahead for a picnic?
Yes make it a few hours ahead, keep chilled, and give it a quick toss before serving.
Will the spinach get soggy?
If you add warm orzo, spinach will wilt slightly, which is okay. To keep more crunch, cool the orzo before tossing.
Can I use another cheese?
Sure goat cheese or shaved Parmesan work well if you want a different flavor.
Final thoughts
This Classic Balsamic Orzo Salad – flirtyfood is an easy, flavor-packed dish that fits busy weeks, picnic plans, or simple weeknight dinners. It’s flexible, quick, and friendly to swaps, so give it a try and make it your own. If you loved the recipe, please leave a comment and a star rating to share how it turned out I’d love to hear your tweaks and tips!
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Classic Balsamic Orzo Salad
A bright and tangy orzo salad with sun-dried tomatoes and baby spinach, drizzled with a simple balsamic vinaigrette.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 1 garlic clove, minced
- 1/4 tsp salt
- 2 tbsp balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- Pepper to taste
- 1/2 lb orzo
- 4 cups baby spinach
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2 oz feta, crumbled
Instructions
- Cook the orzo in salted boiling water according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking.
- Whisk the minced garlic, salt, balsamic vinegar, Dijon mustard, and pepper in a bowl. Slowly whisk in the olive oil until the dressing emulsifies.
- Toss the warm or cooled orzo with the dressing so the pasta soaks up the flavor.
- Add the chopped sun-dried tomatoes and baby spinach to the orzo. Toss until the spinach wilts slightly from the warm pasta.
- Fold in the crumbled feta gently so it stays in chunks. Taste and adjust salt and pepper as needed.
- Chill briefly or serve at room temperature. Garnish with an extra drizzle of olive oil or a few basil leaves if desired.
Notes
Toast the orzo in a pan for a nuttier flavor. Use oil-packed sun-dried tomatoes for extra flavor in the dressing. Let the salad rest for 10 minutes before serving to blend flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Salad
- Cuisine: Mediterranean
- Diet: Vegetarian