Orzo salad with feta and bell peppers

Another really excellent use for the Valbreso feta - orzo salad. We made this dish multiple times this summer. It keeps well in the fridge and makes excellent leftovers*, especially if you stuff it in a lightly toasted pita. Carbs on carbs is always a win, in my book.

{orzo salad}

This contains raw garlic and green onions, so it's fairly intense. I love it, but if you're faint of heart where garlic is concerned, you might want to ease up on it.

Orzo salad with feta and bell peppers (from here, makes 8 - 10 large servings)

12 ounces orzo (rice-shaped pasta)

1/3 cup olive oil (reduced from original)
1 1/2 cups feta cheese (or whatever amount you like)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper (I also tossed in some green)
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tablespoons drained capers (I left these out because I can't stand 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 (completely optional)

:: Put a large pot of lightly salted water on to boil. Meanwhile, chop the bell peppers, olives and green onions and set aside.

:: Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl to create the dressing. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Set aside.

:: Cook orzo until tender but still firm to bite (7 - 9 minutes, usually). Drain. Rinse briefly; drain well. Transfer to large bowl. Stir in the dressing mixture. It will smell amazing. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers (if you must).

:: Season to taste with salt and pepper. Eat while still slightly warm or cover and refrigerate. Either way, garnish salad with pine nuts before serving. Although I've forgotten to do this 2 out of 3 times and it's still great.

*LOTS of leftovers. This says 8 - 10 servings and it means it. They aren't side servings. For the two of us, we'll usually cut the recipe in half, unless we want to eat it for lunch and dinner for several days. Which we sometimes do.