Ingredients
Scale
- 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)
- 4 cups baby spinach
- 1/2 cup sun-dried tomatoes (packed in oil preferred)
- 1/2 lb orzo
- 2 oz feta (crumbled)
Instructions
- Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente.
- While the orzo cooks, mince the garlic and thinly slice the sun-dried tomatoes if they are chunky.
- In a medium bowl, whisk together balsamic vinegar, olive oil, dijon mustard, minced garlic, salt, and freshly ground pepper until combined.
- Reserve about 1/4 cup of the pasta cooking water, then drain the orzo and return it to the hot pot off the heat.
- Immediately pour the dressing over the warm orzo and stir to coat, adding a splash of reserved pasta water if you want a looser consistency.
- Toss in the sun-dried tomatoes and crumbled feta, stirring gently so the cheese breaks up but doesn’t melt away.
- Add the baby spinach and fold it in until just wilted from the warmth of the orzo.
- Taste and adjust seasoning with more salt or pepper as needed.
- Serve warm, at room temperature, or chill briefly for a cold salad.
Notes
Use sun-dried tomatoes packed in oil to skip rehydrating and boost flavor instantly. For meal prep, keep greens separate until serving to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg