Ingredients
Scale
- 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