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Serah, from “Honeysuckle and Cupcakes,” requested the recipe that I used for the orzo salad that I served for Labor Day. Here you go, Serah!
Orzo Salad with Feta, Olives, and Bell Peppers
12 oz orzo (Iused 16oz)
2 T plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil, and tomato; about 6 oz)
1 c chopped red pepper
1 c chopped yellow pepper
3/4 c pitted Kalamataolives, sliced
4 green onions, chopped
2 T drained capers
3 T fresh lemon juice
1 T white wine vinegar
1 T minced garlic
1 1/2 t dried oregano
1 t Dijon mustard
1 t ground cumin
3 T pine nuts, toasted
Cook orzo in large pot of 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 peppers, Kalamata olives, green onion, 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. Cover and refrigerate.
Garnish salad with pine nuts.
Serves 8 to 10.
Applewood Inn, Guerneville, CA