Orzo Pasta Salad
This isn't the same old pasta salad. In fact, it's got great Greek inspiration. Made from orzo pasta, fresh vegetables put a hot twist on a cold dish.
Ingredients
- 1 1/2 cup(s) orzo pasta (rice-shaped pasta)
- 2 tablespoon(s) olive oil
- 1 1/2 cup(s) crumbled seasoned feta cheese (such as basil and tomato, about 6 oz.)
- 1 cup(s) chopped red bell peppers
- 1 cup(s) chopped yellow bell peppers
- 6 ounce(s) pitted kalamata olives
- 4 green onions, chopped
- 2 tablespoon(s) drained capers
- 1 1/2 floz fresh lemon juice
- 1 tablespoon(s) white wine vinegar
- 3 teaspoon(s) minced garlic
- 1 1/2 teaspoon(s) dried oregano
- 1 teaspoon(s) Dijon mustard
- 1 teaspoon(s) ground cumin
- 1/2 cup(s) olive oil
- 1 1/2 ounce(s) pine nuts, toasted
Instructions
- 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 tbsp olive oil.
- Add crumbled feta cheese, chopped bell peppers, 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 and serve.
- Ready in 40 min 30 min prep.
Nutrition
Calories: 2555.84kcalCarbohydrates: 114.12gProtein: 53.48gFat: 213.37gSaturated Fat: 42.42gCholesterol: 120mgSodium: 5312.04mgFiber: 17.69gSugar: 18.37g
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