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Orzo Salad with Tomatoes, Olives & Feta

Orzo Salad with Tomatoes, Olives & Feta
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Ingredients
  1. 12 ounces orzo pasta
  2. 2 tablespoons plus 1/2 cup olive oil
  3. 1 1/2 cup crumbled feta
  4. 1 cup diced red bell pepper
  5. 1 cup diced yellow pepper
  6. 1 cucumber, peeled, seeded and diced
  7. 3/4 cup Kalamata olives, cut in half
  8. 4 green onions, trimmed and chopped
  9. 1 pint grape tomatoes, cut in half lengthwise
  10. 3 tablespoons fresh lemon juice
  11. 1 tablespoons white wine vinegar
  12. 1 tablespoons minced garlic
  13. 1 1/2 teaspoons dried oregano
  14. 1 teaspoons dijon mustard
  15. 1 teaspoons ground cumin
  16. Chopped Italian flat leaf parsley for garnish
Instructions
  1. 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.
  2. Add 2 tablespooons olive oil, crumbled feta, bell peppers, cucumbers, olives, green onions and tomatoes to the orzo. Toss to mix well.
  3. 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.
  4. 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.
  5. Sprinkle with chopped parsley before serving.
Notes
  1. Recipe by Chef Paul Lindemuth
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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