cook orzo in large pot of boiling water until tender but still firm to bite. Drain. Rinse with cold water, drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, kalamata olives, green onions and capers
combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper
Originally Submitted
9/19/2010
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