Mediterranean Orzo Salad With Feta & Pine Nuts

• 1 lb. orzo (rice shaped pasta)
• 9-10 tblsp. freshly squeezed lemon juice (divided use)
• freshly grated zest from one lemon
• 1/2 cup extra virgin olive oil
• 1 cup green onions (scallions), white and green parts, sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and quartered
• 11/2 cups crumbled feta cheese
• 1/2 cup pine nuts, toasted
• 1/4 cup fresh basil, coarsely chopped
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

1. Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well in colander - do not rinse.
2. While pasta is cooking, remove zest from lemon with micro-plane being careful not to grate any of the bitter white pith, set aside. Juice lemons. In a large bowl, whisk together 6 tablespoons of the lemon juice and the olive oil. Add HOT, drained orzo to lemon juice/olive oil mixture, mix well. Add salt & freshly ground black pepper. Set aside until cooled to room temperature, stirring often.
3. Meanwhile, toast pine nuts in a dry skillet over low heat until uniformly browned, empty onto a plate or cutting board to cool. Slice green onions, halve cherry tomatoes, pit and quarter olives, crumble feta cheese, and chop basil.
4. When orzo is completely cooled, mix in green onions, cherry tomatoes, olives, feta cheese, pine nuts, basil and lemon zest. Season to taste with reserved 3 or 4 tablespoons lemon juice and additional salt & pepper.
5. Cover and refrigerate until serving time.

orzo, freshly squeezed lemon juice, lemon, extra virgin olive oil, green onions, cherry tomatoes, olives, feta cheese, pine nuts, ubc, salt, ubc

Taken from www.epicurious.com/recipes/member/views/mediterranean-orzo-salad-with-feta-pine-nuts-1202812 (may not work)