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[edit] Ingredients
12 |
|
2 |
tablespoons olive oil plus |
½ |
cup olive oil |
1 ½ |
cups crumbled seasoned feta cheese, such as |
|
|
1 |
cup chopped red bell pepper |
1 |
cup chopped yellow bell pepper |
¾ |
cup pitted Kalamata olives |
4 |
green onions chopped |
2 |
tablespoons drained capers |
3 |
tablespoons fresh lemon juice |
1 |
tablespoon white wine vinegar |
1 |
tablespoon minced garlic |
1 ½ |
|
1 |
teaspoon Dijon mustard |
1 |
teaspoon ground cumin |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
3 |
tablespoons pine nuts toasted |
[edit] Preparation
Step 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. |
Step 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. |
Step 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.) |
Step 4 |
|
Step 5 |
[edit] About Orzo Salad With Feta, Olives and Bell Peppers
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