12 oz. Orzo pasta
2 tbsp Olive oil
1/2 cup Olive oil
1 1/2 cups crumbled seasoned feta cheese.
1 cup red bell pepper
1 cup chopped yellow bell pepper.
3/4 cup pitted calmata olives.
4 green onions chopped.
2 tbsp. drained capers.
1 tsp. fresh chopped basil.
1 tbsp. sun-dried tomatoes.
Dressing:
3 tbsp fresh lemon juice
1 tbsp. white wine vinegar.
1 tbsp. minced garlic.
1 1/2 tsp.dried oregano.
1 tsp.Dijon mustard.
1 tsp.ground cumin.
3 tbsp. pine nuts.
Cooking Instructions
Cook orzo in large pot of boiling water with salt added for pasta. Cook until pasta is tender but still firm to bite. Drain well while rinsing with cold water.
Transfer to large bowl. Toss with 2 tbsp olive oil. Add tomatoes, and basil mix well. Add crumbled feta cheese, peppers, olives, green onions and capers.
In a small bowl, combine lemon juice, vinegar, garlic, oregano, mustard and cumin. Gradually whisk in remaining 1/2 cup olive oil. Season dressing with salt and pepper to taste.
Toss dressing into salad 5 hours before serving, keep in refrigerator add pine nuts as a garnish before serving.
