Serves: 8

12 ounces orzo
2 tablespoons olive oil
1 1/2 cups crumbled feta cheese
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted kalamati olives or cured olives
4 chopped green onions
2 teaspoons drained capers

For dressing:
1/2 cup olive oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 tablespoon toasted pine nuts
salt and ground pepper taste

Cook orzo in boiling salted water until grains are tender. Drain well. Transfer to a large bowl. Toss with 2 tablespoons of oil. Add feta cheese, peppers, olives onion and capers.
For dressing:
Combine all dressing ingredients. Whisk to blend. Season to taste with salt and pepper.
Add dressing to salad. Toss to blend. Garnish salad with pine nuts.
The salad may also be served with cooked sliced cold chicken.

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