Orzo Salad with Feta, Olives and Bell Peppers
A refreshing Mediterranean-style pasta salad featuring orzo, colorful bell peppers, salty feta cheese, and Kalamata olives, dressed in a zesty lemon-herb vinaigrette. Perfect for summer gatherings or as a make-ahead lunch.
Ingredients
- •12 ounces orzo
- •½ cup olive oil
- •1½ cups feta cheese
- •1 cup red bell pepper
- •1 cup yellow bell pepper
- •¾ cup Kalamata olives
- •4 whole green onions
- •2 tablespoons capers
- •3 tablespoons lemon juice
- •1 tablespoon white wine vinegar
- •1 tablespoon garlic
- •1½ teaspoons dried oregano
- •1 teaspoon Dijon mustard
- •1 teaspoon ground cumin
- •3 tablespoons pine nuts
- •toasted
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
5 min
- 3.
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.)
5 min
- 4.
Garnish salad with pine nuts; serve.
2 min