Acini Di Pepe Salad with Feta, Olives and Bell Peppers

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Acini Di Pepe Salad with Feta, Olives and Bell Peppers

 

12 ounces acini di pepe or orzo

2 tablespoons plus 1/3 cup olive oil

1 to 1-1/2 cups crumbled seasoned feta cheese, such as

basil and tomato; about 6 ounces

1 cup chopped red bell pepper

1 cup chopped yellow bell pepper

3/4 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 1/2 teaspoons dried oregano

1 teaspoon Dijon mustard

1 teaspoon ground cumin

3 tablespoons pine nuts, toasted

 

Cook acini di pepe 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.

Combine lemon juice, vinegar, garlic, oregano, mustard

and cumin in small bowl. Gradually whisk in remaining

1/3 cup olive oil. Season dressing to taste with salt

and pepper.

Add dressing to pasta mixture and toss to blend.

Season to taste with salt and pepper. (Can be prepared

6 hours ahead. Cover and refrigerate.)

Garnish salad with pine nuts; serve. Serves about 8 to

9

 

 

" Tolerance of other opinions builds thy inner peace "

Source: Dalai Lama

 

 

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