Orzo with Feta, Cucumber and Tomato

Ingredients

• 1 cup chicken broth 
• 2  cucumbers peeled chopped
• 2 cups feta cheese crumbled
• 1 teaspoon ground cumin 
• 10 servings salt and ground pepper black to taste
• 1 cup kalamata olives pitted coarsely chopped
• 3 tablespoons juice of lemon fresh
• 2 tablespoons olive oil 
• 1.3 cups orzo pasta 
• 1  bell pepper red divided seeded chopped
• 1  onion red very thinly sliced cut into 1-inch pieces
• 2  roma tomatoes seeded chopped (plum)
• 1 cup water 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• sauce pan

Directions

1. 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.
2. Drain and rinse. Allow to cool.
3. Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat.
4. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well.
5. 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.