Ingredients:
- ¾ cup Bellucci Toscano PGI Organic EVOO
- 8 ounces orzo pasta
- 8 ounces feta cheese
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 cup halved grape tomatoes
- 1 cup sliced English cucumber, halved lengthwise and cut across 1/4 “ thick half moon slices
- 1/2 cup Kalamata olives, pitted and halved
- 1 large lemon
- 1 cup of fresh mint leaves, coarsely chopped
- 1 cup of fresh basil leaves, coarsely chopped
- 1 cup of fresh parsley leaves, coarsely chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Cooking Instructions:
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In a medium saucepan of boiling salted water, cook the orzo according to package instructions. Drain the orzo well and transfer to a large bowl. Pour 1/4 cup of Bellucci EVOO and ½ teaspoon of salt and ¼ teaspoon of black pepper over the orzo mix well.
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Add the diced vegetables and herbs and stir to combine. Add the remaining ½ cup of Bellucci EVOO.
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Crumble the feta into the bowl and stir just to combine. Season further with salt and pepper to taste.
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Transfer to a serving platter and top with a drizzle of Bellucci Toscano Organic PGI.
Cook’s Notes:
French or Bulgarian feta is creamier and less salty than Greek feta.
