Orzo Salad with Feta, Olives, and Bell Peppers (Gloria)

Serves 8-10

12 oz orzo
2 Tsp + ½ c olive oil
1 ½ c crumbled seasoned feta cheese (such as basil & tomato; about 6 ounces)
1 c chopped red bell pepper
1 c chopped yellow bell pepper
¾ c pitted Kalamata olives
4 green onions, chopped
2 tsp drained capers

3 Tsp fresh lemon juice
1 Tsp white wine vinegar
1 Tsp minced garlic
1 ½ tsp dried oregano
1 tsp Dijon mustard
1 tsp ground cumin
3 Tbsp pine nuts, toasted

1. Cook orzo till tender but still firm to bite. Rinse with cold water, drain well. Toss with 2 Tsp olive oil.
2. Add feta cheese, bell peppers, olives, green onions and capers.
3. Combine lemon juice, vinegar, garlic, oregano, mustard and cumin. Gradually whisk in remaining ½ c olive oil. Season dressing to taste with salt and pepper.
4. Toss with orzo mixture. Season to taste w/salt and pepper. Garnish w/pine nuts..
Can be prepared 6 hours ahead. Cover and refrigerate.
Served in Leavenworth June 2007 by Gloria