Ingredients:
1/2 cup olive oil, for salads
1 teaspoon lime zest
1/4 cup lemon juice
2 tablespoons fresh basil, finely chopped
4 garlic cloves, finely chopped
2 -3 tablespoons Dijon mustard
salt, to taste
pepper, freshly ground, to taste
1 lb orzo pasta
8 ounces feta cheese, crumbled
1 large orange bell peppers, chopped small
1 large red bell peppers, chopped small
1 1/2 cups tomatoes, seeded, and chopped
3 tablespoons capers
3/4 cup kalamata olives, pitted and quartered
1/2 red onions, finely chopped
1 tablespoon fresh oregano, finely chopped
2 green onions, chopped
Directions:
First cook your orzo pasta per package directions, cooking until al dente, and drain.
In a medium sized, nonreactive bowl, gradually beat together the lime zest, lemon juice, salad quality olive oil, basil, garlic, and mustard until an emulsion forms.
Then season the oil mixture with salt and pepper to taste.
Mix your pasta, feta cheese, peppers, tomatoes, capers, kalmata olives, and chopped red onion together in a bowl.
Pour the vinaigrette over the pasta mixture and mix to combine.
Add oregano and green onions, toss, and then add extra salt and pepper to your tastes.
Chill salad for 1-2 hours for best results.
You can make this in the morning and even serve it in the evening, but dont save it for too long (you wont have leftovers I promise LOL).
Servings: 8
Time preparation: 35 min.
Time total: 170 min.