Going Greek: Orzo with Feta, Kalamata Olives, and Bell Peppers

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This is a great salad when you’re craving something healthy and flavorful. The orzo can easily be switched out for quinoa and the feta omitted altogether. Since the Mediterranean diet is one of the healthiest diets around and veggies are best when eaten raw, this salad is a dietary god. When in doubt, go Greek!

Ingredients:
12 oz. orzo pasta
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
12 cherry tomatoes, quartered
3-4 green onions, sliced
1/2 cup kalamata olives, chopped
2 tbsp. capers
4 tbsp. parsley, chopped
3 tbsp. mint, chopped
5 oz. feta cheese, crumbled

Dressing:
1/3 cup good olive oil
Zest and juice of 2 lemons
1 tbsp. white wine vinegar
1 tsp. dijon mustard
1 1/2 tsp. dried oregano
1 tsp. ground cumin
3-4 cloves garlic, minced
Salt and pepper, to taste

This recipe makes a huge serving of salad. Even though the orzo doesn’t look like much when you’re draining it, half of the salad will be the herbs and raw vegetables. Don’t forget to add some olive oil to the pasta while you’re chopping. Opa!

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