Ingredients
-
1/4 cup vegetable oil (or use half olive oil)
-
2 tablespoons fresh lemon juice
-
2 tablespoons red wine vinegar
-
1 teaspoon dried oregano
-
1/2 teaspoon salt
-
1/2 teaspoon pepper
-
8 ounces orzo pasta
-
1/2 cup red bell pepper, thinly sliced (or green)
-
3 green onions, sliced
-
1/2 lb feta cheese, cubed
-
1/2 cup black olives, sliced
-
Instructions
- Combine oil, lemon juice, vinegar, oregano, salt and pepper in bowl and whisk until well blended. Refrigerate until ready to use -- the longer the better.
- Cook orzo according to package directions.
- Drain and rinse with cold water.
- Pour dressing over pasta and stir gently to coat.
- Add remaining ingredients.
- Refrigerate, covered, until serving time.