Orzo Salad with Feta, Olives and Bell Peppers

Serves: 6 - 8 people   Ingredients: • 12 ounces orzo (rice-shaped pasta) • 2 tablespoons plus 1/2 cup olive oil • 1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces) • 1 cup chopped red bell pepper • 1 cup chopped yellow bell pepper • 3/4 cup pitted Kalamata olives • 4 green or red onions, chopped • 2 tablespoons drained 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 (optional) • 3 tablespoons pine nuts, toasted

To prepare:
 

Cook orzo in large pot of boiling salted water until tender but still firm to bite (al dente). Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green or red 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; serve.

Note: You can also add cooked/cubed chicken breast.