This is one of my favorite summer pasta salads. My mom makes this and as soon as the warm weather comes - this is the salad I crave. When I need to bring something to a BBQ or party? This is the salad I make. It is SUPER easy to make (obviously - because if it wasn’t, it would not be here on this lil meal prep blog lol - because I don’t do complicated meals lol). I don’t know if it’s because the pasta is little rice shapes instead of big chunky noodles - but I think it is - I think that’s the reason it’s so good. But also - because the flavors, and the crunch of the peppers, the little saltiness from the capers, all of it. MMMMMmmmmmmm.

Ingredients:

1 box orzo (16oz)
2T plus 1/2c olive oil
1.5c (about 6oz) crumbled seasoned feta (I used a mediterranean blend, but the tomato basil is great in this too!)
1 red bell pepper chopped
1 yellow bell pepper chopped
4 scallions chopped
2T drained capers (optional)
DRESSING (I will usually double this and keep some on hand for a greens salad - because this dressing is so yummy! Plus - having a little extra will be great if you want more for the salad - or for a refresher the next day when you inevitably go back for more!)
3T fresh lemon juice
1T white wine vinegar
1T minced garlic (I do a little more…lol)
1.5t dried oregano
1t dijon mustard
1t ground cumin
Instructions:
Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain, then rinse with cold water until no longer warm. Drain well.
Transfer to large mixing bowl & toss with 2T olive oil.
Add crumbled feta, chopped bell peppers, green onions and capers
In a separate small bowl, combine lemon juice, vinegar, garlic, oregano, mustard & cumin in small bowl. Gradually stir in remaining 1/2c olive oil.
Add dressing to orzo mixture & toss to blend. You can season to taste with salt & pepper, but if you are using capers (and you can even use Kalamata olives in this too) - they add enough saltiness so I don’t think you need much salt - sometimes I add some fresh ground pepper though.