If you’re looking for a fresh, easy dish, this vegetarian sun-dried tomato and spinach orzo salad is just the ticket! It’s bright, packed with flavor, and only takes a short time to put together.
Helps save time on weeknights, uses pantry staples like spinach and orzo, keeps greens crisp, and offers a light, satisfying option that avoids heavy dressings.
I know how tricky it can be to whip up something healthy when you’re busy or feeling uninspired. This recipe helps clear out leftover ingredients from the fridge and still ends up tasting amazing. It’s like a little savior for those last-minute meals!
This salad works well because it uses simple pantry staples and fresh ingredients. You can throw it together in just 25 minutes , 15 minutes of prep and about 10 minutes of cooking. That’s quick enough for a weeknight dinner or a lunch you can bring to work.
If you want a little more inspiration, try pairing this dish with some roasted asparagus too! If you check out this recipe, you’ll find another quick option that’s equally tasty.
Why You Will Love This Recipe
- Fresh and Flavorful : You’ll get a great mix of tangy sun-dried tomatoes and fresh spinach, giving each bite a light, savory taste that’s super refreshing.
- Quick and Easy : This salad comes together in no time, needing just 25 minutes from start to finish. It’s great for a busy weeknight dinner.
- Meal Prep Friendly : You can whip it up in advance and store it for a few days. Just keep the dressing separate to keep the spinach fresh.
- Adaptable Ingredients : Got leftover veggies? Feel free to switch things up based on what you have on hand or what’s in season. It’s easy to make your own.
Fresh Spinach Orzo Salad Recipe
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A fresh and vibrant vegetarian dish featuring orzo, sun-dried tomatoes, and spinach, perfect for a nutritious meal.
Ingredients
- 1/4 cup olive oil, extra virgin
- 2 tbsp balsamic vinegar
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1/2 lb. orzo, uncooked
- 4 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes, chopped
- 2 oz. feta cheese, crumbled
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Orzo: Start by boiling water in a pot. Add the orzo and cook until tender, monitoring carefully to avoid it becoming mushy. You want the orzo to have a perfect bite for the salad.
- Mix in Spinach: Once the orzo is cooked, stir in the fresh baby spinach. It will wilt quickly while mixing, creating a vibrant and nutritious blend. Be cautious not to overheat, or the spinach will turn soggy.
- Add Sun-Dried Tomatoes: Fold in the chopped sun-dried tomatoes, allowing their tangy aroma to fill the kitchen. Ensure they are evenly distributed for that flavorful kick in every bite. The tomatoes should be chopped small enough to mix well.
- Incorporate the Dressing: Drizzle the olive oil and balsamic vinegar mixture over the salad and toss thoroughly. The colors will pop as the dressing clings to the orzo, spinach, and tomatoes. Use just enough dressing so as not to drown the salad.
- Finish with Cheese: Sprinkle the crumbled feta cheese over the salad for creaminess and a salty bite. Avoid overloading it, as too much cheese can overwhelm the salad’s other flavors.
- Let it Chill: Chill the salad in the fridge before serving. This resting period enhances the flavor melding, but do not let it sit for too long to avoid sogginess.
Notes
- Storage Tips: Refrigerate the salad in an airtight container at 35-40 degrees F for up to 3-4 days. Store the dressing separately to keep the spinach crisp.
- Expert Tips: To prevent mushy orzo, follow package instructions closely and monitor cooking time for the right texture. For a vibrant and fresh salad, serve immediately after tossing with vinaigrette. If your salad becomes soggy after storage, simply keep the dressing in a separate container until serving.
- Reheating Instructions: This salad is best served cold. If needed, you may briefly microwave individual portions for about 20-30 seconds, but be cautious not to wilt the spinach.
- Serving Suggestions: Pair with grilled chicken for added protein, serve alongside a hearty soup for a complete meal, or accompany with garlic bread to soak up the dressing.
- Recipe Variations: For a different flavor profile, consider adding grilled vegetables, incorporating chickpeas for extra texture and protein, or mixing in fresh herbs like basil or parsley.
- Ingredient Notes: Ensure fresh spinach and sun-dried tomatoes are of high quality for the best flavor. You may substitute orzo with small shell pasta, ditalini, couscous, or quinoa, cooking according to package directions.
Nutrition
- Calories: 419
- Sugar: 0g
- Sodium: 219mg
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Recipe Tips
- If your orzo turns out mushy, follow the package directions and monitor the cooking time closely to achieve the right texture.
- For preventing soggy salad, keep the dressing in a separate container until you’re ready to serve; this preserves the crunch of the spinach.
- When tossing with vinaigrette, serve the salad immediately to maintain the fresh texture of the spinach and prevent wilting.
- If you have leftovers, consider mixing in extra vegetables or proteins the next day to create a new flavor profile.
- For a more pronounced taste, allow your dressing to sit for about 10 minutes before using it; this can mellow the flavors nicely.
Serving Suggestions
Pair the salad with grilled chicken for added protein. Serve alongside a hearty soup or accompany with garlic bread to soak up the dressing.
This salad works well in wraps, on grain bowls, or as a filling for stuffed peppers. You can combine it with bean salads or other grain-based dishes for variety.
Drizzle a tangy vinaigrette over the salad for extra flavor. A squeeze of fresh lemon juice can brighten the dish before serving.
Recipe variations
- You can use quinoa instead of orzo for a gluten-free option that adds a different texture and flavor profile to your salad.
- Add 1 teaspoon of red pepper flakes for a hint of spice, or incorporate ½ teaspoon of smoked paprika for a smoky flavor boost.
- Either sun-dried tomatoes or roasted bell peppers can add a sweet and tangy element, enhancing the overall taste of the salad.
- If scaling the recipe, consider using 1 cup of orzo, 8 cups of spinach, and 1 cup of sun-dried tomatoes for larger servings.
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How to Store?
To keep your vegetarian sun-dried tomato and spinach orzo salad fresh, follow these storage tips:
Refrigeration: Store the salad in an airtight container in the fridge for up to 4 days. Keep the dressing separate.
Freezing: Freeze the salad in a freezer bag, removing excess air, for up to 2 months. Thaw in the fridge overnight.
Serving Suggestion: For optimal flavor, mix the salad just before serving. This maintains the texture of the spinach.
Other Recipes You’ll Love
- Vegetarian Roasted Tomato Burrata
- Vegetarian Caprese Pasta Salad 2
- Vegetarian Artichoke Pasta Salad
- Vegetarian Grilled Corn Pasta Salad
If you enjoyed this vegetarian sun-dried tomato and spinach orzo salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
