Orzo Salad with Tomatoes, Olives & Feta April 17, 2019 by Jill Foucre Leave a Comment Orzo Salad with Tomatoes, Olives & Feta 2019-04-17 19:06:25 Print Ingredients 12 ounces orzo pasta 2 tablespoons plus 1/2 cup olive oil 1 1/2 cup crumbled feta 1 cup diced red bell pepper 1 cup diced yellow pepper 1 cucumber, peeled, seeded and diced 3/4 cup Kalamata olives, cut in half 4 green onions, trimmed and chopped 1 pint grape tomatoes, cut in half lengthwise 3 tablespoons fresh lemon juice 1 tablespoons white wine vinegar 1 tablespoons minced garlic 1 1/2 teaspoons dried oregano 1 teaspoons dijon mustard 1 teaspoons ground cumin Chopped Italian flat leaf parsley for garnish Instructions Cook orzo in a large pot of boiling, salted water until tender but firm to the bite. Drain. Rinse with cold water and drain well. Transfer to a large bowl. Add 2 tablespooons olive oil, crumbled feta, bell peppers, cucumbers, olives, green onions and tomatoes to the orzo. Toss to mix well. In a small bowl combine lemon juice, vinegar, garlic, oregano, mustard and cumin. Mix well. Gradually whisk in 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. Can be prepared up to six hours in advance, covered tightly and refrigerated. Sprinkle with chopped parsley before serving. Notes Recipe by Chef Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/