Orzo Salad
Dishes cooked for a festive table and served on snow-white porcelain look even more appetizing
One of such fresh and interesting ideas for a festive table is a juicy Orzo Salad with Feta, Olives and Bell Peppers
Ingredients
12 ounces orzo (rice-shaped pasta) 2 tablespoons plus 1/2 cup olive oil 1, 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces) 1 cup campari tomatoes, halved 1 cup chopped yellow bell pepper 3/4 cup pitted Kalamata olives 4 green onions, chopped 2 tablespoons drained capers 3 tablespoons fresh lemon juice 1 tablespoon white wine vinegar 1 tablespoon minced garlic 1 1/2 teaspoons dried oregano 1 teaspoon Dijon mustard 1 teaspoon ground cumin 3 tablespoons pine nuts, toasted
Preparation
Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers and tomatoes, Kalamata olives, green onions 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. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish salad with pine nuts; serve.
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Recipy by epicurious.com
