1 cup chopped walnuts 1 cucumber, peeled, cored and cut into 1/2" cubes
1 red and 1 yellow pepper, cut into 1/2 cup kalamata olives, pitted and halved
1/2" square pieces 1/2 cup diced scallions
1/4 cup chopped fresh basil 1/4 cup chopped fresh Italian parsley (flat leaf)
1 1/4 cups crumbled feta cheese 1/3 cup lemon vinaigrette
1 1/2 cups dry orzo pasta 1 tbsp olive oil
1 tbsp Dijon mustard 2 tsp red wine vinegar
1/3 cup freshly squeezed lemon juice 1 tsp honey
1 tbsp freshly grated lemon zest 1 garlic clove, finely chopped
1 tsp kosher salt 1/8 tsp pepper
3/4 cup extra virgin olive oil
For the vinaigrette, combine all ingredients except the olive oil in a medium bowl. Mix well with a whisk. Add the oil in a slow stream, whisking as you pour. Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.
Fill a large saucepan with water. Add a pinch of salt and bring to a boil. Drop in the pasta and cook according to directions on box. Remove pan from heat and drain the pasta in a sieve (it will go through a colander, so don't do that). Run under cold water until cool and shake to remove excess water. Transfer to a medium bowl and toss with olive oil to prevent sticking. Add the rest of the ingredients and stir well to combine. Add the vinaigrette and stir again. Cover and store in the refrigerator for up to 2 days. Bon appetit!