12 ounces orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled Food Snob Bulgarian Cow Feta
1 cup chopped Food Snob Bell Peppers
1 cup chopped yellow Capiscum
3/4 cup Food Snob Pitted 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
1. Cook orzo in a large pot of boiling salted water until tender but still firm to the bite. Drain and rinse with cold water. Transfer to a large bowl.
2. Toss 2 tablespoons of olive oil in with orzo, add crumbled feta cheese, chopped bell peppers, mixed olives, green onions and capers.
3. Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in a small bowl. Gradually whisk in remaining 1/2 cup of olive oil. Season dressing with salt and pepper and then add dressing to orzo mixture. Toss to blend.
Garnish with salad and pine nuts to serve. This dish can be prepared 6 hours ahead. Cover and refrigerate.