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.
My Birthday Dinner No. 4 - Terzo Minneapolis
My extended birthday celebrations came to a glorious end in mid-December, nearly a month after my actual birth date. (That was Thanksgiving...
-
Our goal for our second night on South Beach was to just stroll up and down Ocean Drive and see what was available. We saw a lot of pos... -
My mom and dad have a big garden. They always have done. When I was a kid growing up, the garden was an important part of our food supply. I...
-
An overnight trip to Chicago provided me with an opportunity to have dinner with my daughter . It actually was the day after her one-year w...
No comments:
Post a Comment