12 July 2009

Island Lake Orzo Salad

12 oz. orzo pasta
2 Tbsp. + ½ c. olive oil

1½ c. (6 oz.) seasoned feta cheese, crumbled
1 c. chopped red bell pepper
1 c. chopped yellow bell pepper
¾ c. Kalamata olives, pitted
4 green onions, chopped
2 Tbsp. drained capers

3 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
1 Tbsp. minced garlic
1½ tsp. dried oregano
1 tsp. Dijon mustard
1 tsp. ground cumin
3 Tbsp. pine nuts, toasted

Cool orzo according to package directions, until tender but still firm to bite. Drain. Rinse with cold water. Drain and transfer to large bowl. Toss w/ 2 Tbsp. olive oil.

Add feta, peppers, olives, onions, and capers.

Combine lemon juice, vinegar, garlic, oregano, mustard, and cumin in small bowl. Gradually whisk in olive oil; season w/ salt and pepper.

Add dressing to orzo and toss. Cover and refrigerate; can be made 6 hours in advance. Garnish with pine nuts and serve.

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