Description
For the Salad
1 cup orzo pasta
1 1/2 cups cherry tomatoes, halved
1/2 cup feta cheese, crumbled
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Marjoram Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
1 teaspoon fresh marjoram, chopped (or 1/2 teaspoon dried)
Salt and black pepper, to taste
Directions
Cook orzo according to package instructions until al dente. Drain and rinse under cold water.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, marjoram, salt, and black pepper.
In a large bowl, combine cooked orzo, cherry tomatoes, feta cheese, red onion, Kalamata olives, and parsley.
Drizzle the marjoram vinaigrette over the salad and toss to coat evenly.
Season with additional salt and black pepper if needed. Serve immediately or chill for 20 minutes to enhance flavors.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
