Fresh Sun-Dried Tomato Orzo Salad Recipe Easy Healthy Lemon Vinaigrette
A fresh and light orzo salad with sun-dried tomatoes, spinach, and a bright lemon vinaigrette. Perfect for quick weeknight meals or as a versatile side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup (about 180g) orzo pasta, uncooked
- 1/3 cup sliced sun-dried tomatoes (preferably packed in oil, drained)
- 3 cups loosely packed fresh spinach (about 90g), washed and dried
- 1 large lemon, juiced and zested
- 1/4 cup (60ml) extra virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Optional add-ins: 1/2 cup crumbled feta cheese, toasted pine nuts or slivered almonds, chopped fresh basil or parsley
Instructions
- Bring a medium pot of salted water to a boil. Add 1 cup (180g) of orzo and cook according to package instructions, about 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain and rinse with cold water to stop cooking and cool it down. Set aside in a large mixing bowl.
- In a small bowl, whisk together the juice and zest of 1 large lemon, 1/4 cup (60ml) extra virgin olive oil, 1 teaspoon Dijon mustard, minced garlic clove, and 1 teaspoon honey or maple syrup. Season with salt and freshly ground black pepper to taste.
- Add the drained sun-dried tomatoes (1/3 cup) and 3 cups fresh spinach to the bowl with orzo. Pour the lemon vinaigrette over everything and toss gently but thoroughly until the spinach wilts slightly and all ingredients are coated.
- If using feta cheese, crumble about 1/2 cup over the salad and toss lightly. For extra crunch, sprinkle toasted pine nuts or slivered almonds on top. Chop and mix in fresh herbs like basil or parsley just before serving.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld. If chilled, give it a quick toss before serving and adjust seasoning if needed.
Notes
Rinse the orzo after cooking to prevent it from becoming sticky. Use good quality extra virgin olive oil for best flavor. The lemon vinaigrette can be made a day ahead and whisked again before use. Serve chilled or at room temperature. For gluten-free, substitute orzo with quinoa or gluten-free pasta. For vegan, omit feta and use maple syrup instead of honey.
Nutrition
- Serving Size: 1 cup salad
- Calories: 320
- Fat: 14
- Carbohydrates: 40
- Fiber: 4
- Protein: 7
Keywords: orzo salad, sun-dried tomato salad, lemon vinaigrette, spinach salad, quick salad, healthy salad, vegetarian salad, Mediterranean salad