Zippity Dooo Daaaa Orzo Salad!

Ingredients

• 1/2 cup olive oil, for salads
• 1 teaspoon lime zest
• 1/4 cup lemon juice
• 2 tablespoons fresh basil, finely chopped
• 4 garlic cloves, finely chopped
• 2-3 tablespoons Dijon mustard
• salt, to taste
• pepper, freshly ground, to taste
• 1 lb orzo pasta
• 8 ounces feta cheese, crumbled
• 1 large orange bell pepper, chopped small
• 1 large red bell pepper, chopped small
• 1 1/2 cups tomatoes, seeded, and chopped
• 3 tablespoons capers
• 3/4 cup kalamata olive, pitted and quartered
• 1/2 red onion, finely chopped
• 1 tablespoon fresh oregano, finely chopped
• 2 green onions, chopped

Directions

1. 1

   First cook your orzo pasta per package directions, cooking until al dente, and drain.

2. 2

   In a medium sized, nonreactive bowl, gradually beat together the lime zest, lemon juice, salad quality olive oil, basil, garlic, and mustard until an emulsion forms.

3. 3

   Then season the oil mixture with salt and pepper to taste.

4. 4

   Mix your pasta, feta cheese, peppers, tomatoes, capers, kalmata olives, and chopped red onion together in a bowl.

5. 5

   Pour the vinaigrette over the pasta mixture and mix to combine.

6. 6

   Add oregano and green onions, toss, and then add extra salt and pepper to your tastes.

7. 7

   Chill salad for 1-2 hours for best results.

8. 8

   You can make this in the morning and even serve it in the evening, but dont save it for too long (you wont have leftovers I promise LOL).