Orzo, Feta & Tomato Salad With Majoram

• 1 lb orzo pasta, uncooked
• 14 cup lemon juice
• 4 teaspoons fresh marjoram, finely chopped
• 4 teaspoons Dijon mustard
• 1 teaspoon lemon zest, minced
• 12 cup olive oil
• 12 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 1 12 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

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.

orzo pasta, lemon juice, fresh marjoram, mustard, lemon zest, olive oil, salt, fresh ground black pepper, feta cheese, scallions, kalamata olive, grape tomatoes

Taken from www.food.com/recipe/orzo-feta-tomato-salad-with-majoram-245587 (may not work)