Name: Orzo, Feta, and Tomato Salad with Marjoram Vinaigrette
Yield: 8 Servings
Ingredients: 1 pound orzo; 1/4 cup fresh lemon juice; 6 teaspoons finely chopped fresh marjoram; 4 teaspoons Dijon mustard; 1 teaspoon grated lemon peel; 1/2 cup olive oil; 1 1/2 cups crumbled feta cheese; 3 green onions, thinly sliced; 1 cup pitted Kalamata olives, quartered; 24 ounces cherry tomatoes, stemmed, halved

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