Orzo Salad with Feta, Olives and peppers

Ingredients for Orzo Salad with Feta, Olives and peppers

• 350g orzo (rice-shaped pasta)

• 2 tablespoons plus 120ml olive oil

• 1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato

• about 170g )

• 150g chopped red pepper

• 150g chopped yellow pepper

• 120g pitted Kalamata olives

• 4 spring onions, chopped

• 2 tablespoons drained capers

• 45ml 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

How to make Orzo Salad with Feta, Olives and peppers

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 peppers, Kalamata olives, spring onions and capers.

Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.