Ingredients
Scale
- 1 cup dry orzo pasta
- 1/4 cup balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 1 medium English cucumber, diced
- 2 cups fresh spinach (or arugula)
- 1/2 cup crumbled feta cheese
- Salt and black pepper, to taste
Instructions
- Step 1: Cook the orzo pasta according to the package directions (usually 8-10 minutes). Drain the cooked pasta immediately and rinse thoroughly with cold water to stop the cooking process and cool the orzo quickly. Set aside.
- Step 2: In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper until the dressing is well combined and slightly emulsified.
- Step 3: In a large mixing bowl, combine the cooled orzo, the halved cherry tomatoes, and the diced cucumber.
- Step 4: Pour the prepared balsamic dressing over the orzo mixture and toss gently until all ingredients are evenly coated.
- Step 5: Fold in the fresh spinach and the crumbled feta cheese. Toss minimally to combine, ensuring the spinach is wilted slightly by the cool orzo.
- Step 6: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving. Taste and adjust seasonings (salt/pepper) just prior to serving.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days, keeping in mind the cucumber and spinach may soften slightly.
- This is a strictly cold dish; if enjoying leftovers, a quick stir and a small dash of fresh olive oil or balsamic can revive the texture.
- Make this a complete meal by pairing the chilled orzo salad with grilled chicken, roasted salmon, or marinated steak tips.
- To boost the flavor, mix the cooled orzo with the dressing at least an hour before adding the feta and fresh vegetables, giving the pasta time to fully marinate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American