Recipe for Orzo Salad with Feta, Olives and Bell Peppers 
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Yield:
8
Ingredients:
Amount Ingredient
12 oz orzo (rice-shaped pasta)
2 tbl olive oil plus
1/2 cup olive oil
1/2 cup crumbled seasoned feta cheese, such as
basil and tomato - (abt 6 oz)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 x green onions chopped
2 tbl drained capers
3 tbl fresh lemon juice
1 tbl white wine vinegar
1 tbl minced garlic
1/2 tsp dried oregano
1 tsp Dijon mustard
1 tsp ground cumin
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: 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.

This recipe yields 8 to 10 servings.

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  ... Orzo Salad with Chickpeas, Dill, and Lemon   ::   Orzo Salad with Feta, Olives and Peppers   ...