I’m trying to work my way through a large tub of spinach this week before it gets wilted, so today I threw a bunch of it into a really simple salad with orzo, sun dried tomatoes (another ingredient I’m trying to use up), and some of my leftover feta that I have stashed in the freezer. I topped it all off with a super simple homemade balsamic vinaigrette. I absolutely LOVE super simple salad like this Spinach and Orzo Salad. For me this would be a great light lunch, but you could also serve it along side some of your summer grilling!
Take Your Spinach and Orzo Salad Further…
I kept my salad simple because, like I said, I was using up leftovers. But, if you want to take it further you could always add some thinly sliced red onion, maybe some kalamata olives, grilled chicken, or chopped artichoke hearts. This salad is super flexible!
Spinach and Orzo Salad with Balsamic Vinaigrette
Servings 4Ingredients
BALSAMIC VINAIGRETTE
- 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.
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Nutrition
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How to Make Spinach and Orzo Salad – Step by Step Photos
Make the balsamic vinaigrette first to allow the flavors a few minutes to blend. This dressing is super easy and only 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.
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 use and in my local store they are in the produce department. I used about 1/2 cup of these tomato halves, which was about 11 pieces. The pieces are large, though, so we want to chop ’em up.
Chop the tomatoes into small pieces. Since these are the dry type of sun dried tomatoes (as opposed to oil packed), we want to soften them up some. Place the chopped tomatoes in a bowl and cover them with hot water. I just 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.
Place about 4 cups of fresh baby spinach in a large bowl. Add the drained and slightly cooled orzo (it should still be warm–this helps wilt the spinach just a bit), softened sun dried tomatoes, and 2 oz. crumbled feta.
Drizzle the balsamic vinaigrette over the salad (I used the entire batch of vinaigrette).
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. I like to save just a little of the feta to sprinkle over top as well.
And that’s it! Could this Spinach and Orzo Salad be any easier?? Good food doesn’t have to be complicated.
This dressing is delicious! I didn’t have orzo so I used small shells, and I left out the sundried tomatoes, but I added thinly sliced red onion and some sliced Greek olives. I love it! Will definitely make again :)
Another great recipe, thanks Beth! I add olives and anchovies but kept the base and dressing the same. Perfect for a quick lunch.
Perfect work lunch! Thank you for another great recipe!
What is a good alternative for feta? I forgot to get it at the supermarket, but I can’t think of anything that has the same fresh/salty taste.
I don’t think there is anything that has the same taste, but there are other cheeses that would also go well. Maybe try some chevre, or some shaved Parmesan?
Delicious! I added a little maple syrup to the dressing and toasted pinenuts to the salad. THANK YOU!
I really loved this recipe! It’s so refreshing for summer and it’s super easy!
This dressing is delicious! I didn’t have orzo so I used small shells, and I left out the sundried tomatoes, but I added thinly sliced red onion and some sliced Greek olives. I love it! Will definitely make again :)
Oops, meant to post as a separate comment!
This salad is my all time favorite. I add artichoke hearts, rotisserie chicken, and frozen (thawed) PEAS! I store the hot separate from the salad, reheat and BOOM amazing salad ready to go. I up the sun-dried tomatoes because, well, they’re delicious. Thank you!
This is great!! I threw in a whole can of artichoke hearts (and went a little heavy in the feta) and it was fantastic.
Family loves it!! Thank you!
made this tonight as a self-avowed terrible cook. i added roasted chickpeas and panfried chicken and HOLY SHIT THIS IS SO GOOD. i have literally not stopped texting my friends about it, and for the first time ever, i’m excited for other people to eat my cooking.
Glad I’m not the only self-avowed horrid cook, hehe. My husband and I made this before with couscous instead of orzo, will have to try this version.
I love this salad. My son in law who’s not always thrilled with salads says he could eat this everyday. I like it best cold. Thanks for a great recipe.
This is a go-to recipe for me! Sometimes I sub the sundried tomatoes for dried cherries or cranberries :-)
Will this recipe hold okay in the fridge if I want to make it the night before to have at lunch at work the next day? Or is it better to just make it in the morning?
Thanks!!
I would definitely make it in the morning, but you can prepare the ingredients the night before, keep them separate, and then just assemble in the morning. :)
If you don’t mind the warm orzo wilting the spinach a little, then make it the night before. The spinach will be wilted and flavored by the dressing. This is what I did and I wouldn’t change a thing.
It’s funny that you made this to use up ingredients. I made it to add and use up a grilled chicken breast! Lovely, easy salad.
This was delicious (and is still as I’m currently eating it for lunch). To add a little more to it to make a little more filling as an entree rather than a side, I added extra spinach (mine wilted quite a bit because the orzo was still pretty warm, so it didn’t look like much more) and added thinly sliced red onion and chopped walnuts.