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"Forget bad memories of gloopy
macaroni salad. Our favorite recipes are light, fresh, and full of
flavor.
Just be careful not to overcook the pasta—you want it firm to the
bite, or al dente" |
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Salads
- Pasta |
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INGREDIENTS:
1 lb orzo
1/4 cp fresh lemon juice
6 tsp finely chopped fresh marjoram
4 tsp Dijon mustard
1 tsp grated lemon peel
1/2 cp olive oil
1 1/2 cps crumbled feta cheese
3 green onions thinly sliced
1 cp pitted Kalamata olives quartered
24 ozs cherry tomatoes stemmed, halved
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DIRECTIONS:
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, 5
teaspoons marjoram, mustard, and lemon peel in small bowl. Whisk
in olive oil.
Set aside 2 tablespoons vinaigrette. Add
remaining vinaigrette, cheese, 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. (Can be made 1 day ahead.
Cover and refrigerate salad and remaining
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 and serve.
Servings: 8
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