Classic Balsamic Orzo Salad

Introduction
This Classic Balsamic Orzo Salad is a sunny, pantry-friendly dish that feels elegant even on a busy weeknight. Tender orzo mingles with bright balsamic vinaigrette, salty feta, and chewy sun-dried tomatoes for a bowl that’s vibrant in color and easy to plate. The warm pasta slightly wilts baby spinach so every forkful is both fresh and comforting. If you love salads that celebrate tang and texture, try our beet salad with goat cheese and balsamic dressing for another bright option.

Why This Recipe Is a Great Choice

This recipe is a great choice because it is fast, flexible, and full of contrasts that keep every bite interesting. Orzo cooks quickly and soaks up the balsamic vinaigrette just enough to stay glossy without getting mushy. Sun-dried tomatoes provide concentrated sweetness and a meaty chew that pairs beautifully with creamy crumbled feta. The simple dressing of balsamic, olive oil, garlic, and Dijon is an emulsified hug that brings everything together. Serve it warm for a cozy side or chilled as a make-ahead lunch that travels well. With pantry ingredients and minimal fuss, it’s a go-to for potlucks and weeknight dinners alike.

Flavor and Texture

This salad balances tangy, salty, bright, and rich elements. Balsamic vinegar gives a gentle acidity and slight sweetness, while extra virgin olive oil smooths the flavor and adds silkiness. Garlic and Dijon anchor the vinaigrette with a savory backbone, and freshly ground pepper provides a final lift. Texturally, al dente orzo offers a pleasing bite, baby spinach softens slightly from the warm pasta, sun-dried tomatoes add chewy bursts, and crumbled feta melts and contrasts with creamy pockets throughout. The overall effect is layered and satisfying without being heavy.

Ingredients

• 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)

Step by Step Instructions

1. Bring a pot of salted water to a boil and cook the orzo until al dente, about 8 to 10 minutes.
2. Drain the orzo and rinse briefly under cold water to stop cooking, then set aside to cool slightly.
3. In a small bowl, whisk together minced garlic, salt, balsamic vinegar, olive oil, Dijon mustard, and freshly ground pepper until emulsified.
4. Chop the sun-dried tomatoes into bite-sized pieces if they are large and drain excess oil.
5. In a large bowl, combine the warm orzo with baby spinach so the heat wilts the leaves slightly.
6. Pour the balsamic vinaigrette over the orzo and spinach and toss until everything is evenly coated.
7. Fold in the sun-dried tomatoes and crumbled feta gently to distribute without smashing the cheese.
8. Taste and adjust seasoning with a pinch of salt or more pepper if needed.
9. Serve warm or chilled, garnished with an extra drizzle of olive oil or a few whole sun-dried tomato pieces.

Tips for Best Results

Use good quality extra virgin olive oil and a modest balsamic for the best flavor harmony. If your sun-dried tomatoes are very salty, rinse briefly or blot them before chopping. Don’t overcook the orzo; aim for al dente so the salad holds its texture when chilled. Toss the salad while the orzo is still slightly warm to gently wilt the spinach without making it soggy. If you prefer more brightness, add a squeeze of fresh lemon before serving.

Storage and Make Ahead

This salad keeps well in an airtight container in the refrigerator for up to two days; the dressing will continue to marry with the pasta. Store feta separately if you prefer firmer cheese, and add just before serving for a crisper texture. If making ahead for a meal, undercook the orzo by a minute so it does not become too soft after chilling. Bring to room temperature or serve chilled depending on preference.

Final Thought

Classic Balsamic Orzo Salad is one of those versatile bowls that feels thoughtful but is effortless to make. It’s colorful, easy to scale up, and works as a side, light main, or picnic item. Keep pantry staples on hand and you’ll have a reliably delicious dish anytime.

Conclusion

For a variation that emphasizes fresh herbs and summer tomatoes, take inspiration from this Orzo Salad with Tomatoes, Basil & Balsamic which shares the same spirit of bright, simple ingredients.

FAQ

Print