Greek Orzo Salad

• 2 tablespoons olive oil
• salt
• 1 lb orzo
• 1 large red bell pepper, 1/4 in. diced
• 12 cup Greek olive, seeded and diced in 1/4 's (Kalamata)
• 14 teaspoon garlic, minced
• 1 tablespoon chopped onion
• 3 tablespoons lemon juice, fresh squeezed
• 2 tablespoons red wine vinegar
• 6 tablespoons extra virgin olive oil
• 2 tablespoons basil, chopped
• 14 teaspoon crushed red pepper flakes
• fresh ground pepper
• 14 lb feta cheese
• pepperoncini pepper
• tomatoes (I use grape tomatoes)

1. Boil 4 Qts.
2. Water, add 1 tbls.
3. Oil and 1 Tbls.
4. Salt.
5. Add Orzo and cook till al dente.
6. Drain and toss in 1 Tbls.
7. Olive Oil, let cool.
8. Pit the Olives and 1/4 them, and dice the Red Bell Pepper and set aside.
9. Combine the Basil, Garlic, Onion, Red Crushed Pepper, Lemon juice, Red Vinegar, 6 Tbls.
10. Olive Oil and season with pepper and a pinch of salt and mix well.
11. In a mixing bowl, combine the Orzo, Red Pepper and olives.
12. Fold in the dressing and toss well.
13. Refrigerate until ready to serve (Up to 8 hours).
14. Top with Feta Cheese just before serving and toss to combine.
15. Add your optional ingredients and mix.

olive oil, salt, orzo, red bell pepper, olive, garlic, onion, lemon juice, red wine vinegar, extra virgin olive oil, basil, red pepper, fresh ground pepper, feta cheese, pepperoncini pepper, tomatoes

Taken from www.food.com/recipe/greek-orzo-salad-435520 (may not work)