Pasta salad with a satisfying mix of briny olives and capers, creamy feta, and sweet bell pepper; tastes great warm or at room temperature
For dressing
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon dijon mustard
½ teaspoon dried oregano
¼ teaspoon ground cumin
¾ teaspoon salt
several grindings of freshly-ground black pepper
½ cup extra-virgin olive oil
For salad
1 pound dried orzo pasta
2 scallions, white and light-green parts only, finely chopped
1 large red or orange bell pepper, cored, seeded, and cut in ½-inch pieces
½ cup kalamata olives, drained and coarsely chopped
6 to 8 ounces feta cheese, cubed or crumbled
4 ounces (or 3 big handfuls) baby spinach leaves
1 tablespoon capers, drained
In a small bowl or a liquid measuring cup, stir together all the dressing ingredients except the olive oil. Slowly drizzle in the olive oil, stirring continuously. Set aside.
Bring a large pot of water to a boil over high heat and stir in a small handful of salt. Add the orzo and cook, stirring occasionally, until al dente. While the orzo is cooking, place all the remaining ingredients in a large serving bowl. Drain the orzo into a colander when it is finished cooking, and place it over the other salad ingredients in the bowl. Pour the dressing over the orzo, then stir well to coat everything with dressing and to wilt the spinach a bit. Taste, and adjust seasoning as desired. Serve warm or at room temperature. This salad keeps well in the fridge, covered, for a couple of days.
First Thursday Recipes 