Dressing Ingredients:
3 tbsp fresh lemon juice
1 Tbsp Teaoli Sicilian Lemon White Balsamic Vinegar
1 Tbsp minced garlic
1 tsp oregano (fresh use 2 tsp)
1 tsp Dijon mustard
1 tsp cumin
1/2 cup Teaoli Varietal EVOO
Salt and pepper to taste
Dressing Preparation:
Combine the lemon juice, white balsamic, garlic, oregano, Dijon mustard and cumin in a small bowl and whisk to blend. Add the Teaoli EVOO in a fine stream whisking constantly until blended. Season with salt and pepper.
Salad Ingredients:
12 oz orzo (rice shaped pasta)
2 tbsp any Teaoli Varietal EVOO
1 1/2 cups (6oz) crumbled Feta
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped
2 tbsp drained capers
Salt and pepper to taste
3 tbsp pine nuts, toasted
Salad Preparation:
Cook the pasta according to package directions until tender but still firm, or al dente; drain. Rinse with cold water; drain well. Toss the pasta with the Teaoli EVOO in a large bowl. Add the feta cheese, bell peppers, olives, green onions, and capers and mix well. Pour the dressing over the pasta mixture and toss to coat. Season with salt and pepper. Sprinkle with the pine nuts and serve. You may prepare the salad up to 6 hours ahead. Refrigerate covered until serving time.
