Contributed by Recipe adapted from “Recipezaar” at www.recipezaar.com

Ingredients

1/2 C Olive oil
1 tsp Lime zest
1/4 C Lemon juice
2 Tbs fresh Basil, finely chopped
4 Garlic cloves, finely chopped
2-3 Tbs Dijon mustard
Salt, to taste
Pepper, freshly ground, to taste
1 lb Orzo pasta
8 oz Feta cheese, crumbled
1 large Orange bell pepper, chopped small
1 large Red bell pepper, chopped small
1 1/2 C Tomatoes, seeded, and chopped
3 Tbs Capers
3/4 C Kalamata olives, pitted and quartered
1/2 Red onion, finely chopped
1 Tbs fresh Oregano, finely chopped
2 Green onions, chopped

Instructions

First cook your orzo pasta per package directions, cooking until al dente, and drain. In a medium sized, bowl, gradually beat together the lime zest, lemon juice, olive oil, basil, garlic, and mustard until an emulsion forms. Then season the oil mixture with salt and pepper to taste.

Mix your pasta, feta cheese, peppers, tomatoes, capers, kalamata olives, and chopped red onion together in a bowl. Pour the vinaigrette over the pasta mixture and mix to combine. Add oregano and green onions, toss, and then add extra salt and pepper to your tastes. Chill salad for 1-2 hours for best results.

Read more recipes