Instructions: Cook orzo in a large pot of boiling water until tender but still firm to bite. Drain. Rise with cold water; drain well. Transfer to a large bowl. Toss with two tablespoons of lemon oil. Add feta cheese, peppers, Kalamata olives and green onions.

Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in a small bowl. Gradually whisk in remaining half cup of lemon oil. Season dressing to taste with salt and pepper. Add dressing and pine nuts to orzo mixture and toss to blend. Season to taste (again) with salt and pepper.

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