Imagine a vibrant, refreshing salad that combines the delicate texture of orzo pasta with the crisp freshness of spinach, all brought together by a tantalizing balsamic vinaigrette. This Spinach Orzo Salad is not just a dish; it's a culinary experience that transforms simple ingredients into a gourmet masterpiece. Perfect for hot summer days, picnics, or as a quick and elegant lunch, this recipe will instantly elevate your meal game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 4 cups fresh spinach
- 1/2 cup feta cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Fill a medium-sized pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.
- Add the orzo pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare an ice water bath in a large bowl to quickly cool the orzo after cooking.
- Once orzo is cooked, drain in a colander and immediately transfer to the ice water bath to stop the cooking process and cool the pasta quickly.
- In a small mixing bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to create the vinaigrette. Set aside.
- Drain the cooled orzo thoroughly and transfer to a large serving bowl.
- Add fresh spinach leaves, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese to the orzo.
- Pour the prepared balsamic vinaigrette over the salad and gently toss to combine all ingredients, ensuring even coating.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover and refrigerate for 15-20 minutes to allow flavors to meld before serving.
- Serve chilled as a refreshing side dish or light lunch.
Tips
- Al Dente is Key: Cook orzo just until tender to maintain the perfect texture. Overcooking can make it mushy.
- Cooling Technique: The ice water bath is crucial for stopping the cooking process and preventing the orzo from becoming sticky.
- Vinaigrette Mixing: Whisk the balsamic vinaigrette thoroughly to ensure a smooth, well-emulsified dressing.
- Fresh Ingredients Matter: Use the freshest spinach and ripe cherry tomatoes for maximum flavor.
- Marinating Time: Letting the salad rest in the refrigerator allows the flavors to meld and intensify.
- Customization Options: Feel free to add grilled chicken, pine nuts, or swap feta for goat cheese to make it your own.
- Serve Chilled: This salad is best enjoyed cold, making it a perfect make-ahead dish for gatherings.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg
