"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Orzo Salad with Feta, Olives & Bell Peppers Recipe

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This recipe for Orzo Salad with Feta, Olives & Bell Peppers, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mickey Hackett
Added: Monday, May 29, 2006


12oz. orzo
2T. plus 1/2c. olive oil
1 1/2c. feta cheese, crumbled
1c. red bell pepper, chopped
1c. yellow bell pepper, chopped
3/4c. pitted Kalamata olives
4 green onions, chopped
2T. drained capers

3T. fresh lemon juice
1T. white wine vinegar
1T. minced garlic
1 tsp. Dijon mustard
1 tsp. ground cumin

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 a large bowl. Toss with 2T. olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions, and capers.
Combine lemon juice, vinegar, garlic, mustard and cumin in a small bowl. Gradually whisk in remaining 1/2 c. 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.
Cover and refrigerate. (Can be prepared six hours ahead.)
Garnish salad with pine nuts, if desired.




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