- 1 pound orzo
- juice & zest from 2 large lemons
- 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
- salt & pepper to taste
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, zest, 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.