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Total Time
38mins
Prep 30 mins
Cook 8 mins

This is a great recipe for potlucks--which is where I got the recipe!

Ingredients Nutrition

Directions

  1. Cook orzo in large pot of boiling salted water until tender but still firm to bite; drain.
  2. Rinse with cold water; drain well.
  3. Transfer to large bowl.
  4. Toss with 2 tablespoons olive oil.
  5. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
  6. Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl.
  7. Gradually whisk in remaining 1/2 cup olive oil.
  8. Season dressing to taste with salt and pepper.
  9. Add dressing to orzo mixture and toss to blend.
  10. Season to taste with salt and pepper.
  11. (Can be prepared 6 hours ahead. Cover and refrigerate).
  12. Garnish salad with pine nuts; serve.
Most Helpful

4 5

I made this for a fourth of july side dish. My mom and I are the only ones who tried it though because there was sooooo much food there. I am rating this from my moms opinion because I had a cold and everything I ate tasted weird. My mom said it was very good, different from traditional pasta salad. thanks for sharing

4 5

This was great...flavourful and enough dressing so not dry. I added more orzo and some shredded fresh spinach to the mix. Will do again. Thanks for posting Catherine

5 5

I am not a big fan of Kalamata Olives, but after tasting this wonderful recipe, I am re-thinking their practical cooking use. The flavors in this salad are extraordinary!!!