Orzo Salad with Feta, Olives and Bell Peppers

Ingredients

• •12 ounces orzo
• •½ cup olive oil
• •1½ cups feta cheese
• •1 cup red bell pepper
• •1 cup yellow bell pepper
• •¾ cup Kalamata olives
• •4 whole green onions
• •2 tablespoons capers
• •3 tablespoons lemon juice
• •1 tablespoon white wine vinegar
• •1 tablespoon garlic
• •1½ teaspoons dried oregano
• •1 teaspoon Dijon mustard
• •1 teaspoon ground cumin
• •3 tablespoons pine nuts
• •toasted

Cooking Instructions

1. 1.

   Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.

   15 min

2. 2.

   Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.

   5 min

3. 3.

   Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

   5 min

4. 4.

   Garnish salad with pine nuts; serve.

   2 min