4 cups chicken broth
1 (16 oz.) package orzo pasta
1/4 cup olive oil
2 gloves garlic, minced
1 cup chopped fresh basil
1 red bell pepper, diced
1 cup pine nuts
1 cup pitted kalamata olives
1 (2 oz. ) jar capers, with liquid
12 ounce herb flavored feta cheese
2 Tablespoons lemon juice
1. Bring the chicken broth to a boil over high heat. Add the orzo pasta and reduce heat. Cook until al dente about 9-10 minutes. Drain well. Transfer to a large bowl.
2. Add olive oil to orzo and toss to coat.
3. Add garlic, fresh basil, pine nuts, red bell pepper, kalamata olives, capers and lemon juice. Toss to coat. Top with Feta cheese. Chill. Serve cold. Serves 8.