Description
A fresh and vibrant vegetarian dish featuring orzo, sun-dried tomatoes, and spinach, perfect for a nutritious meal.
Ingredients
Scale
- 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