INGREDIENTS
1
Garlic clove, small
1/2 tsp
Oregano, dried
1/2 cup
Scallions
3 oz
Spinach, fresh leaves
1 pinch
Thyme, dried
2 tsp
Capers
1 tsp
Dijon mustard
1/2 cup
Kalamata olives, pitted and sliced
3 tbsp
Lemon juice, fresh
3/4 lb
Orzo pasta
1 tsp
Black pepper, coarse ground
9 tbsp
Olive oil, extra virgin
3 tbsp
White wine vinegar
1/4 tsp
Cumin, ground
3 tbsp
Pine nuts, toasted
3 tbsp
Feta cheese
1
Red bell peppper, chopped