Orzo Salad with Feta, Olives and Peppers

16 oz. whole wheat orzo

1/4 c. olive oil

6 oz. crumbled basil & tomato flavored feta cheese

1 red bell pepper, diced

1 yellow bell pepper, diced

1/2 c. pitted kalamata olives, chopped

4 green onions, chopped

3 T capers, drained

3 T fresh lemon juice

1 T white vinegar

1 T minced garlic

1.5 t. oregano

1 t. dijon mustard

1 t. cumin

3 T. pine nuts, toasted

Cook orzo in water as directed.  Whole wheat orzo is hard to find, at least in my experience.  I have only been able to find it at Whole Foods.  Drain, rinse with cold water.  Drain well.  Transfer to large bowl.  Toss with a very small amount of olive oil to prevent sticking.  Add feta, peppers, olives, green onions and capers.  

Combine lemon juice, vinegar, garlic, oregano, dijon mustard and cumin in a small bowl.  Gradually whisk in 1/4 c. olive oil.  Season dressing to taste with salt and pepper.  

Add dressing mixture to orzo salad and toss.  Cover and refrigerate for at least a few hours.  Garnish before serving with toasted pine nuts.  Yumm!

This is adapted from an epicurious recipe. 

Happy 2014 - May it be full of fresh food and fitness!

dawn