Tami’s Orzo Salad

Ingredients

• 12 ounces orzo
• 2 tbsp plus 1/2 cup olive oil
• 1/2 cup crumbled seasoned feta cheese (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 tbsp drained capers

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

Directions

1. Cook orzo in a large pot of boiling salted water until tender but still firm to bite. Drain.
2. Rinse with cold water; drain well. Transfer to a large bowl. Toss with 2 tablespoons olive oil. Add crumbed feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
3. 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.
4. 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.)

Optional: garnish salad with toasted pine nuts; serve.

Source: Epicurious