Ingredients
Scale
- 1 garlic clove, minced
- 1/4 tsp salt
- 2 tbsp balsamic vinegar
- 1/4 cup olive oil (extra virgin preferred)
- 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 until al dente, about 8 to 10 minutes.
- Drain the orzo and rinse briefly under cold water to stop cooking, then set aside to cool slightly.
- In a small bowl, whisk together minced garlic, salt, balsamic vinegar, olive oil, Dijon mustard, and freshly ground pepper until emulsified.
- Chop the sun-dried tomatoes into bite-sized pieces if they are large and drain excess oil.
- In a large bowl, combine the warm orzo with baby spinach so the heat wilts the leaves slightly.
- Pour the balsamic vinaigrette over the orzo and spinach and toss until everything is evenly coated.
- Fold in the sun-dried tomatoes and crumbled feta gently to distribute without smashing the cheese.
- Taste and adjust seasoning with a pinch of salt or more pepper if needed.
- Serve warm or chilled, garnished with an extra drizzle of olive oil or a few whole sun-dried tomato pieces.
Notes
Use good quality extra virgin olive oil and a modest balsamic for the best flavor. If sun-dried tomatoes are very salty, rinse briefly or blot before chopping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg