Orzo Salad

• 12 oz. Orzo
• 1 1/2 cups crumbled, seasoned (basil and sun-dried tomato) Feta cheese (about 6 oz.)
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 3/4 cup pitted Kalamata olives
• 4 green onions
• 2 T drained capers
• 3 T fresh lemon juice
• 1 T white wine or balsamic vinegar
• 1 T minced garlic
• 1 1/2 tsp dried oregano
• 1 tsp. Dijon mustard
• 1 tsp. ground cumin
• 1/2 cup olive oil
• 3 T pine nuts, toasted

1. Cook the orzo in boiling water until tender but still firm. (about 7 minutes) Rinse with cold water and drain well.
2. Mix orzo with feta, peppers, onions, olives and capers in a large bowl.
3. Mix the lemon, vinegar, garlic, oregano, mustard and cumin. Whisk in olive oil and season to taste with salt (very little or none; the feta and olives are salty) and freshly ground pepper.
4. Cover and refrigerate until ready to serve. Garnish with pine nuts.

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Taken from www.epicurious.com/recipes/member/views/orzo-salad-1205908 (may not work)