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
Step-by-Step Guide
1. Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain and rinse immediately under cold running water to stop the cooking and cool the pasta.
2. Make the Vinaigrette: While the orzo cooks, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and chopped marjoram until fully emulsified. Season with salt and pepper to taste.
3. Chop the Vegetables: Halve the cherry tomatoes, finely chop the red onion, slice the Kalamata olives, and chop the fresh parsley. Crumble the feta cheese if not pre-crumbled.
4. Combine the Salad: In a large mixing bowl, add the cooled orzo, tomatoes, feta, red onion, olives, and parsley. Gently toss to distribute the ingredients.
5. Dress and Finish: Pour the marjoram vinaigrette over the salad. Toss everything thoroughly until evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
Serving Suggestions
This vibrant orzo salad is incredibly versatile. Serve it as a light main course for lunch, or as a standout side dish at your next barbecue alongside grilled chicken, fish, or lamb. For a complete Mediterranean spread, pair it with hummus, pita bread, and grilled vegetables. It’s perfect for picnics and potlucks as it travels well and tastes even better after the flavors meld.
How-to Summary
Cook and cool orzo pasta. Whisk together olive oil, vinegar, mustard, honey, garlic, and marjoram for the dressing. Combine orzo with tomatoes, feta, red onion, olives, and parsley. Toss with the vinaigrette, season, and serve chilled or at room temperature.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. You can prepare it up to a day in advance. Store it covered in the refrigerator. For best texture, add a small extra drizzle of olive oil and toss again before serving.
What can I use instead of marjoram? Fresh oregano is the closest substitute. You can also use fresh thyme or basil, though the flavor profile will shift slightly.
Is there a substitute for orzo? Yes. Other small pastas like ditalini or small shells work well. For a gluten-free option, use rice-shaped pasta or even cooked quinoa.
How do I prevent the orzo from clumping? Rinsing it thoroughly under cold water after draining is key. You can also toss the cooled orzo with a teaspoon of olive oil before adding other ingredients.
Can I add protein to make it a main dish? Certainly. Grilled shrimp, shredded rotisserie chicken, chickpeas, or canned tuna are excellent additions that make the salad more substantial.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook only to al dente, as it will soften further when mixed with the dressing.
- Skipping the Rinse: Not rinsing the cooked orzo will result in a gummy, sticky salad.
- Dressing a Warm Salad: Ensure the orzo is completely cool before adding the vinaigrette to prevent the ingredients (especially the feta) from wilting or melting.
- Using Stale Herbs: Fresh marjoram and parsley are essential for the bright, authentic flavor. Avoid using dried parsley.
Conclusion
This Mediterranean Orzo Salad with Marjoram Vinaigrette is a celebration of fresh, simple ingredients coming together to create a dish that is both refreshing and satisfying. Its balance of tangy, salty, and sweet flavors, combined with its easy preparation, makes it a reliable recipe for any occasion. By following the step-by-step guide and avoiding common pitfalls, you’ll create a perfect pasta salad every time. Enjoy this taste of the Mediterranean straight from your kitchen.
