Ingredients
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1/2 cup olive oil, for salads
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1 teaspoon lime zest
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1/4 cup lemon juice
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2 tablespoons fresh basil, finely chopped
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4 garlic cloves, finely chopped
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2 -3 tablespoons Dijon mustard
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salt, to taste
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pepper, freshly ground, to taste
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1 lb orzo pasta
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8 ounces feta cheese, crumbled
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1 large orange bell pepper, chopped small
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1 large red bell pepper, chopped small
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1 1/2 cups tomatoes, seeded, and chopped
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3 tablespoons capers
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3/4 cup kalamata olive, pitted and quartered
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1/2 red onion, finely chopped
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1 tablespoon fresh oregano, finely chopped
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2 green onions, chopped
Instructions
- 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).