Spinach Orzo Salad Pressure Cooker Recipe
This pressure cooker spinach orzo salad is a quick, flavorful, and refreshing meal perfect for any occasion. With tender orzo, fresh baby spinach, sun dried tomatoes, and creamy feta tossed in a tangy balsamic garlic dressing, it’s a simple recipe that delivers complex flavors and a vibrant bowl of goodness in just 20 minutes.
Ingredients
Main ingredients
- ¼ cup olive oil for that smooth, rich base
- 2 tablespoon balsamic vinegar to add a tangy punch
- 1 clove garlic minced, fresh garlic just makes everything better
- 1 teaspoon Dijon mustard for a little zing behind the scenes
- to taste salt seasoning as needed
- to taste black pepper freshly cracked, to keep it lively and fresh
- ½ lb. uncooked orzo which is gonna soak up all those flavors perfectly
- 4 cups fresh baby spinach vibrant, green, and tender
- ½ cup sun dried tomatoes for a sweet, chewy little surprise in every bite
- 2 oz. feta crumbled, bringing the creamy salty finish your taste buds crave
Instructions
Instructions
- Cook the orzo until al dente using the pressure cooker following package instructions, then rinse under cold water to stop cooking and cool it down.
- Whip up the dressing by mixing olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and freshly cracked black pepper in a small bowl until well blended.
- Toss the cooked orzo, fresh baby spinach, sun dried tomatoes, and crumbled feta in a large bowl until combined and colorful.
- Pour the dressing over the salad and toss well to coat every bite with flavor.
- Season with salt and pepper to taste, adjusting flavors as needed.
- Serve the salad chilled or at room temperature, allowing flavors to settle if preferred.
Notes
Leftovers can be stored in airtight containers for a couple of days. Keep dressing separate if storing longer to avoid wilting. Not suitable for freezing. Let salad come to room temperature before serving for best flavor.