Orzo, Feta & Tomato Salad With Majoram

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 lb orzo pasta, uncooked
• 1/4 cup lemon juice
• 4 teaspoons fresh marjoram, finely chopped
• 4 teaspoons dijon mustard
• 1 teaspoon lemon zest, minced
• 1/2 cup olive oil
• 1/2 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 1 1/2 cups feta cheese, crumbled
• 5 scallions, thinly sliced ( & green parts)
• 1 cup kalamata olive, pitted & cut in quarters
• 16 ounces grape tomatoes, cut in half

Recipe

• 1 bring a large pot of salted water to boil.
• 2 cook orzo until al dente.
• 3 drain and rinse under cold water until cool.
• 4 drain and transfer to large bowl or dutch oven.
• 5 in small bowl stir together lemon juice, 3 tsp marjoram, mustard, lemon zest.
• 6 slowly whisk in olive oil to incorporate.
• 7 adjust to taste with salt & pepper.
• 8 set aside 2 tbsp in separate container & refrigerate.
• 9 stir dressing, feta, scallions and olives into orzo.
• 10 cover and chill at least 2 hours for flavors to fully develop.
• 11 just before serving, toss tomatoes with reserved dressing and mix into orzo.
• 12 sprinkle remaining marjoram (1 tsp) on top of orzo and serve.