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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 774.96 Kcal (3245 kJ) | ||
| Calories from fat | 636.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.75g | 109% | |
|---|---|---|---|
| Cholesterol | 136.31mg | 45% | |
| Sodium | 386.16mg | 16% | |
| Potassium | 276.46mg | 6% | |
| Total Carbs | 14.54g | 5% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 22.47g | 45% | |
| Vitamin C | 16.1mg | 27% | |
| Iron | 0.8mg | 4% | |
| Calcium | 200.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 338.78 Kcal (1418 kJ) | ||
| Calories from fat | 278.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.93g | 109% | |
|---|---|---|---|
| Cholesterol | 59.59mg | 45% | |
| Sodium | 168.81mg | 16% | |
| Potassium | 120.86mg | 6% | |
| Total Carbs | 6.36g | 5% | |
| Sugars | 2.32g | 21% | |
| Dietary Fiber | 0.78g | 7% | |
| Protein | 9.82g | 45% | |
| Vitamin C | 7mg | 27% | |
| Iron | 0.3mg | 4% | |
| Calcium | 87.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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