Orzo, Feta and Tomato Salad with Marjoram Vinaigrette

Chef Richard 8 Servings 30 minutes

Orzo is small pasta that works especially well in salads: Its rice-like shape makes for easy blending and tossing with chopped ingredients.


  • 1  pound orzo
  • ¼  cup fresh lemon juice
  • 6  teaspoons finely chopped fresh marjoram, divided
  • 4  teaspoons Dijon mustard
  • 1  teaspoon finely grated lemon peel
  • ½  cup olive oil
  • 1½  cups crumbled feta cheese
  • 3  green onions, thinly sliced
  • 1  cup pitted Kalamata olives, quartered
  • 24  ounces cherry tomatoes, halved


  • Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain well. Transfer to large bowl.
  • Whisk lemon juice, 5 teaspoons marjoram, mustard and lemon peel in small bowl. Whisk in olive oil. Set aside 2 tablespoons vinaigrette. Add remaining vinaigrette, cheese, green onions and olives to orzo; toss to coat. Season to taste with salt and pepper. cover and let stand 2 hours to allow flavors to develop.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate salad and reserved vinaigrette separately.

  • Toss tomatoes with reserved vinaigrette. Season to taste with salt and pepper. Mix tomatoes into orzo. Sprinkle orzo with remaining 1 teaspoon marjoram.