Orzo salad

INGREDIENTS

• ¼ tsp black pepper
• ½ tsp salt
• ½ cup olive oil
• 1 lime
• 2 lemons
• 2 tbsp basil
• 4 cloves of garlic
• 3 tbsp yellow mustard
• 1 lb orzo pasta
• 8 oz feta cheese
• 1 orange bell pepper
• 1 red bell pepper
• 3 tomatoes
• 3 tbsp capers
• 1 cup black olives
• 1 half red onion
• 1 tbsp fresh oregano
• 2 scallions

TOOLS

• 1 knife
• 2 bowls
• 1 wooden spoon
• 1 colander
• 1 squeezer
• 1 saucepan
• 1 zester
• 1 whisk
• 1 spoon
• 1 cling film

Peel red onion, scallions, and garlic, then chop them. Next, chop fresh oregano leaves.

Pit black olives.

Chop pitted olives and cut tomatoes in half.

Deseed the tomatoes with a spoon.

Chop the deseeded tomatoes.

Squeeze lemons with a squeezer.

Zest the limes with a zester.

Destalk red and orange bell peppers, then chop them. Next, chop feta cheese and basil.

Heat 8 cups of water in a saucepan. Add a quarter tsp of salt and orzo pasta. Cook for 10 minutes, then turn off the heat to get a cooked orzo pasta.

Drain cooked orzo pasta in a colander.

Combine lime zest, lemon juice, olive oil, basil, and yellow mustard in a bowl with a whisk. Season with a quarter tsp of salt and a quarter tsp of black pepper to get a vinaigrette.

Put drained orzo pasta in a bowl. Stir in chopped feta cheese, tomatoes, red bell peppers, orange bell peppers, capers, olives, oregano, scallions, and red onions with a wooden. Drizzle vinaigrette over the salad. Cover the bowl with cling film and set aside for 60 minutes. Take off cling film and mix once more to get an orzo salad.

It’s ready to be served !