Orzo with Feta, Cucumber and Tomato

Name: Orzo with Feta, Cucumber and Tomato
Total time: 115
Yield: 10
Ingredients: 1 ¼ cups orzo pasta; 1 cup chicken broth; 1 cup water; 1 red bell pepper, seeded and chopped - divided; 2 tablespoons olive oil; 2 cucumbers, peeled and chopped; 2 cups crumbled feta cheese; 2 roma (plum) tomatoes, seeded and chopped; 1 red onion, very thinly sliced and cut into 1-inch pieces; 1 cup pitted Kalamata olives, coarsely chopped; 3 tablespoons fresh lemon juice; 1 tablespoon white wine vinegar; 1 teaspoon ground cumin; 2 tablespoons olive oil; salt and ground black pepper to taste

Recipe by Michaelc from allrecipes.com

Lunch 2 Hr. 55 Mins.

Ingredients

10 servings

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1 ¼ cups orzo pasta
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1 cup chicken broth
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1 cup water
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1 red bell pepper, seeded and chopped - divided
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2 tablespoons olive oil
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2 cucumbers, peeled and chopped
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2 cups crumbled feta cheese
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2 roma (plum) tomatoes, seeded and chopped

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1 red onion, very thinly sliced and cut into 1-inch pieces
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1 cup pitted Kalamata olives, coarsely chopped
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3 tablespoons fresh lemon juice
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1 tablespoon white wine vinegar
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1 teaspoon ground cumin
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2 tablespoons olive oil
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salt and ground black pepper to taste

Instructions

Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.