Orzo, Pine Nut, and Feta Salad

1 pound orzo
3 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 cup pine nuts, toasted
1 1/4 cups feta (6 ounces), crumbled
1 cup thinly sliced scallion greens

Directions
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

My thoughts: A nice alternative side dish to the usual instant mashed potatoes or rice I typically make. This is great for summer. I added halved cherry tomatoes and sliced black olives. To toast pine nuts, place in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes. It was light and refreshing, but I think it needed a touch more salt. Be forewarned, a pound of orzo makes a lot! We had a ton of leftovers. Cutting this recipe in half would probably be enough for dinner for two plus leftovers for lunch the next day. Mix in some roasted chicken and it’s a complete meal.