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Lemony Orzo Salad

From Our Kitchen


1 lb. orzo
¼ cup fresh lemon juice
5 tsp. finely chopped fresh marjoram
4 tsp. dijon mustard
½ cup olive oil
1½ cups crumbled feta cheese
3 scallions, thinly sliced
1 cup pitted kalamata olives, quartered
24 oz. grape tomatoes, quartered
3 tsp. chopped parsley
salt & pepper


Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.

Whisk lemon juice and mustard in small bowl. Whisk in olive oil. Set aside 2 Tbsp. of mixture. Add remaining vinaigrette, cheese, scallions, herbs and olives to orzo; toss to coat. Season to taste with salt & pepper. Cover and let stand at least 2 hours.

Toss tomatoes with the reserved vinaigrette. Season tomatoes to taste with salt & pepper then mix in with orzo. Garnish orzo salad with 1 tsp. of additional finely chopped marjoram if desired.