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I’ve had this recipe in my files for a long time and hadn’t made it in recent years. I made this last week for Mr. SP and I to enjoy on our Friday night picnic at the lake. This makes a great side salad for a cookout or a nice main dish for a vegetarian meal.
12 oz orzo
2 T plus 1/2 cup olive oil
1 1/2 cups crumbled Feta
1 cup chopped red bell pepper
1 cup chopped yellow pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 T drained capers
3 T lemon juice
1 T white wine vinegar
1 T minced garlic
1 1/2 tsp dried oregano
1 tsp Dijon mustard
1 tsp ground cumin
3 T pine nuts, toasted
Cook orzo in a 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 T olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onion, and capers.
Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in a 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.
Garnish with pine nuts; serve. (Can also be prepared ahead and refrigerated.)
Applewood Inn, Guerneville, CA
~I forgot to add the feta cheese.
~I left out the green onions because I didn’t have any on hand.
~I toasted slithered almonds and tossed them with the salad instead of putting pine nuts on top.
~I added a seeded and chopped cucumber.
I’d make this again in a heart beat. In fact, I just may take it to our supper club this Saturday night. The vegetarian in the group would appreciate it and I would like it, too.
I’m sharing this post at Amanda’s Weekend Bloggy Reading Party at Serenity Now and with Jen at Tatortots and Jello’s Favorite Summer Recipe Link-Up