Orzo Salad with Feta

[Guest guest]

Orzo Salad with Feta

 

12 ounces orzo (rice-shaped pasta)

2 tablespoons plus 1/2 cup olive oil

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 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.

 

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.

 

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.)

 

Garnish salad with pine nuts; serve.

 

Serves 8 to 10.

 

 

FROM: Applewood Inn, Guerneville CA