Spinach and Orzo Salad with Balsamic Vinaigrette

$5.50 recipe / $1.38 serving
by Beth - Budget Bytes
4.77 from 26 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

I’m trying to work my way through a large tub of spinach this week before it gets wilted, so today I threw a bunch of it into a really simple salad with orzo, sun dried tomatoes (another ingredient I’m trying to use up), and some of my leftover feta that I have stashed in the freezer. I topped it all off with a super simple homemade balsamic vinaigrette. I absolutely LOVE  super simple salad like this Spinach and Orzo Salad. For me this would be a great light lunch, but you could also serve it along side some of your summer grilling!

A big glass bowl full of Spinach and Orzo Salad with wooden salad tongs and a jar of dressing on the side

Take Your Spinach and Orzo Salad Further…

I kept my salad simple because, like I said, I was using up leftovers. But, if you want to take it further you could always add some thinly sliced red onion, maybe some kalamata olives, grilled chicken, or chopped artichoke hearts. This salad is super flexible!

Share this recipe

Spinach and Orzo Salad with Balsamic Vinaigrette

4.77 from 26 votes
A quick homemade balsamic vinaigrette makes this simple Spinach and Orzo Salad extra special. Serve as a light lunch or a side with dinner.
A quick homemade balsamic vinaigrette makes this simple Spinach and Orzo Salad extra special. Serve as a light lunch or a side with dinner. BudgetBytes.com
Servings 4
Prep 15 minutes
Cook 10 minutes
Total 25 minutes

Ingredients

BALSAMIC VINAIGRETTE

  • 1/4 cup olive oil ($0.52)
  • 2 Tbsp balsamic vinegar ($0.22)
  • 1 clove garlic, minced ($0.08)
  • 1 tsp Dijon mustard ($0.03)
  • Salt and pepper to taste ($0.03)

SALAD

  • 1/2 lb orzo ($0.50)
  • 4 cups fresh baby spinach ($1.50)
  • 1/2 cup sun dried tomatoes ($1.50)
  • 2 oz feta ($1.12)

Instructions 

  • Prepare the vinaigrette first to allow the flavors time to blend. Add the olive oil, balsamic vinegar, minced garlic, Dijon, about 1/4 tsp salt, and some freshly cracked pepper to a jar or bowl. Whisk until the ingredients are combined, or place a lid on the jar and shake for 10-15 seconds. Set the dressing aside.
  • Bring a pot of water to a boil to cook the orzo. Once boiling, add the orzo and continue to boil until tender. Drain the orzo and allow it to cool just slightly.
  • While waiting for the orzo to cook, chop the sun dried tomatoes into small pieces. Place them in a bowl and cover with hot water (I used a ladle full of boiling water from the pot just before adding the pasta). Let the chopped sun dried tomatoes sit in the hot water for about 5 minutes, then drain.
  • Place the baby spinach in a large bowl. Add the drained and still warm orzo to the bowl, along with the soaked sun dried tomatoes, and crumbled feta cheese. Pour the balsamic vinaigrette over top, then toss until the ingredients are combined and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.


Nutrition

Serving: 1ServingCalories: 477.6kcalCarbohydrates: 59.5gProtein: 14.13gFat: 21.7gSodium: 660.18mgFiber: 6.75g
Read our full nutrition disclaimer here.
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Want more Salad Recipes? Check out our Salad Recipe Archives!

Side view of a glass bowl full of Spinach and Orzo Salad with wooden salad tongs

How to Make Spinach and Orzo Salad – Step by Step Photos

Balsamic Vinaigrette in a mason jar from above

Make the balsamic vinaigrette first to allow the flavors a few minutes to blend. This dressing is super easy and only takes about five minutes. Add 1/4 cup olive oil, 2 Tbsp balsamic vinegar, 1 clove of minced garlic, 1 tsp Dijon mustard, about 1/4 tsp salt, and some freshly cracked pepper to either a small jar or a bowl. Place a lid on the jar and shake for 10-15 seconds, or whisk it in a bowl until combined. Set the dressing aside.

Sun Dried Tomatoes spilling out of the package

Cook 8oz. (about 1 cup) orzo according to the package directions. Once cooked, drain it in a colander, and let it cool for just a few minutes. Meanwhile, prepare the sun dried tomatoes. These are the type that I use and in my local store they are in the produce department. I used about 1/2 cup of these tomato halves, which was about 11 pieces. The pieces are large, though, so we want to chop ’em up.

Chopped Sun Dried Tomatoes

Chop the tomatoes into small pieces. Since these are the dry type of sun dried tomatoes (as opposed to oil packed), we want to soften them up some. Place the chopped tomatoes in a bowl and cover them with hot water. I just ladled some of the boiling water that I was boiling for the orzo (before I actually added the orzo) over the tomatoes. Let them sit in the hot water for about 5 minutes, then drain them.

Spinach Orzo Tomatoes Feta in the bowl, not yet combined

Place about 4 cups of fresh baby spinach in a large bowl. Add the drained and slightly cooled orzo (it should still be warm–this helps wilt the spinach just a bit), softened sun dried tomatoes, and 2 oz. crumbled feta.

Drizzle Balsamic Vinaigrette on salad

Drizzle the balsamic vinaigrette over the salad (I used the entire batch of vinaigrette).

Mix Spinach and Orzo Salad

Toss the ingredients together until they are combined and coated in the balsamic vinaigrette. The spinach leaves will soften after a few minutes as they absorb the dressing and heat from the orzo. I like to save just a little of the feta to sprinkle over top as well.

A glass bowl full of Spinach and Orzo Salad from above with a mason jar of dressing on the side

And that’s it! Could this Spinach and Orzo Salad be any easier?? Good food doesn’t have to be complicated.

TRY THESE OTHER SPINACH SALAD RECIPES:

Share this recipe

Posted in: , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. I used a 250g (about 1/2 lb) bag of baby spinach, chopped, so yeah… a lot of spinach. I added chopped Kalamata olives. I probably used more feta than the recipe called for. I added vegetarian “chicken” pieces. I took this salad to work for lunches. This recipe is so simple and delicious, I love it. This is a great recipe to make in autumn/winter when fresh tomatoes are not in season (winter right now where I live). I am looking forward to making recipe again and again, maybe adding roasted chickpeas and/or toasted pine nuts. The dressing is perfect as it is. Thanks for this keeper of a recipe.

  2. This has become my go-to hot summer recipe. Perfect for potlucks too! Sometimes I add some salami chunks, chickpeas, Kalamata olives, or all of the above. So yummy!

  3. Wow, my husband and I really liked this. And it was so easy.

    I mostly followed the recipe, but substituted a few things and added a few others.
    – instead of feta, I added mozzarella balls (per another commenter)
    – instead of straight spinach, I added baby greens (a kale, spinach and swiss chard mix from Costco)
    – added cherry tomatoes and toasted pine nuts

    Eating it with garlic bread made for a filling, but light and delicious meal.

    Thank you for sharing, Beth!