Ingredients
12 oz. Orzo
1 ½ cups crumbled, seasoned (basil and sun-dried tomato) Feta cheese (about 6 oz.)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
¾ cup pitted Kalamata olives
4 green onions
2 T drained capers
3 T fresh lemon juice
1 T white wine or balsamic vinegar
1 T minced garlic
1 ½ tsp dried oregano
1 tsp. Dijon mustard
1 tsp. ground cumin
½ cup olive oil
3 T pine nuts, toasted
Preparation
Cook the orzo in boiling water until tender but still firm. (about 7 minutes) Rinse with cold water and drain well.
Mix orzo with feta, peppers, onions, olives and capers in a large bowl.
Mix the lemon, vinegar, garlic, oregano, mustard and cumin. Whisk in olive oil and season to taste with salt (very little or none; the feta and olives are salty) and freshly ground pepper.
Cover and refrigerate until ready to serve. Garnish with pine nuts.
