Prep 30 mins
Cook 2 hrs
This is a nice alternative to the classic pasta salad. Great Mediterranean flavor. The recipe is easily doubled. Be careful with the amount of majoram, as it is easy to have too much. Adapted from epicurious. I have also added some chopped cucumber to this and it was a nice addition.
- 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 (white & green parts)
- 1 cup kalamata olive, pitted & cut in quarters
- 16 ounces grape tomatoes, cut in half
- Bring a large pot of salted water to boil.
- Cook orzo until al dente.
- Drain and rinse under cold water until cool.
- Drain and transfer to large bowl or dutch oven.
- In small bowl stir together lemon juice, 3 tsp marjoram, mustard, lemon zest.
- Slowly whisk in olive oil to incorporate.
- Adjust to taste with salt & pepper.
- Set aside 2 Tbsp in separate container & refrigerate.
- Stir dressing, feta, scallions and olives into orzo.
- Cover and chill at least 2 hours for flavors to fully develop.
- Just before serving, toss tomatoes with reserved dressing and mix into orzo.
- Sprinkle remaining marjoram (1 tsp) on top of orzo and serve.