Orzo salad with feta, olives, and bell peppers

I made this for the Superbowl - yum!!!!

ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS
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 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

3 tablespoons pine nuts, toasted

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 large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green 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.

Serves 8 to 10.

I LOVE THAT BOOK...you can't go wrong with anything!

I made the apple crisp from that cookbook two nights ago...it was GONE in less than 24 hours!!!!

When you first posted this recipe, it made me drool. So I made some brown rice, threw in some feta cheese, black olives, and red bell peppers, about a teaspoon of olive oil, salt, pepper, and reduced fat parmesan cheese and had a filling and really good meal.

Yours probably tastes 100 times better, but this was a quicker, smaller scale version that tasted really good.

Thanks for the idea!