It’s picnic season! Everyone get out their checkered blanket, picnic basket, paper plates and perfect picnic foods. Actually, now that begs the question: what is the perfect picnic food? Sandwiches? Potluck? Chips and dip? Hot vs. cold? As you make up your mind, consider this delicious, easy, orzo salad. It can be made ahead, served warm, cold or at room temperature, makes a lot and will be a true crowd pleaser. Do you need more convincing? Start picnicking!

Ingredients
Source: Adapted from Rachael Ray
1/2 pound orzo
juice of 1 lemon
1/4 cup pine nuts, lightly toasted (optional)
1 small red onion, finely chopped
3/4 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
2 large tomatoes, divided; one finely chopped, one quartered

Directions
1. Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.
2. Drain orzo and let cool a few minutes. In a large bowl combine with pine nuts (if using), onions, diced tomato, parsley, the juice of 1 lemon, 3/4 cup feta, about 1/4 cup extra-virgin olive oil, salt and pepper. (I would start with a generous 1/8 cup and work your way up from there, tasting as you go)
3. Pour orzo onto serving platter. Garnish with extra parsley, remaining feta and quartered tomatoes.