📖 Instructions

1. First, get that orzo cookin'. In a big pot, bring salted water to a boil. Add the orzo and cook according to package directions—usually around 8-10 minutes, until it's al dente. Nobody likes mushy pasta, ya know?
2. While the orzo's doing its thing, prep your other ingredients. Roughly chop the sun-dried tomatoes (if they're not already julienned) and give the spinach a good rinse. If the spinach leaves are huge, you might want to give them a quick chop too.
3. Once the orzo's cooked, drain it in a colander and give it a quick rinse with cold water. This stops the cooking process and helps keep the pasta from sticking together. Shake off any excess water and dump the orzo into a large bowl.
4. Now for the fun part—combining everything! Add the chopped sun-dried tomatoes and spinach to the bowl with the orzo. Don't be shy!
5. In a separate small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey (or maple syrup), salt, and pepper. Taste and adjust the seasonings as needed. This dressing is where the magic happens, folks. Wanna add a pinch of red pepper flakes for a kick? Go for it!
6. Pour the dressing over the orzo mixture and toss gently to coat everything evenly. Make sure every little piece of orzo is glistening with that delicious dressing. It’s kinda like giving your pasta a spa day.
7. Give it a taste and see if it needs anything else. More salt? A little more vinegar? It’s your salad, so make it your own! I sometimes like to add a squeeze of fresh lemon juice for extra zing.
8. Cover the bowl with plastic wrap or a lid and pop it in the fridge for at least 30 minutes to let the flavors meld together. I know, waiting is the hardest part, but trust me, it's worth it. If you're really in a rush, you can skip this step, but the flavors will be even better if you let it chill.
9. Before serving, give the salad another good toss. The orzo might have absorbed some of the dressing, so you might want to add a little extra olive oil or vinegar to freshen it up.
10. Serve it up! This salad is great on its own as a light lunch or as a side dish with grilled chicken, fish, or veggies. Or, you know, just eat it straight from the bowl with a fork. No judgment here!