Orzo salad is one of my favorite quick and easy meals. This versatile dish can be made with just about anything you have hanging out in the fridge but this recipe is one of my favorite combinations. Orzo pasta is tossed in a simple balsamic vinaigrette with tomatoes, spinach, feta cheese and almonds. Orzo salad can be served immediately or enjoyed it chilled, a few hours later.
5 Ingredient Orzo Salad
1 cup orzo
2 cups fresh baby spinach
1/2 cup feta cheese
1/4 sliced almonds
1 cup cherry tomatoes
3 tbsp extra virgin olive oil*
1 to 2 tbsp balsamic vinegar*
kosher salt and freshly ground black pepper*
Step 1: Fill a large pot with water and bring it to a boil. Before adding the orzo, season the water generously with salt. Cook the pasta according to package directions.
Step 2: Meanwhile, heat a dry skillet over medium heat. Add the almonds and toast them until fragrant and begin to turn brown. Remove from heat and set aside.
Step 3: Slice the tomatoes lengthwise and set aside.
Step 4: In a large bowl, whisk together the olive oil and vinegar until emulsified. Season with salt and pepper. Add the spinach leaves and tomatoes and toss until coated. Add the orzo, almond slices and cheese and toss again. Serve immediately or chill in the fridge.
Note: Ingredients annotated with an asterisk* are considered pantry staples and most people have them available in their pantry
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