Orzo Pinenut & Feta Salad: This recipe comes from www.epicurious.com and was originally printed in Gourmet Magazine. I've doubled the recipe several times and it works well. If you're holding the salad for a while, make some extra dressing to add just before serving. I usually use a little more lemon juice than they call for in the recipe. I also never have the patience to let the orzo really cool before adding the other ingredients, but you don't want to have melted feta! The recipe does need some salt, but better to add after the feta which is salty on its own. Active time: 15 min Start to finish: 30 min Serves 8 1 lb orzo 3 tablespoons fresh lemon juice 1/2 cup olive oil 1/2 cup pine nuts, toasted 1 1/4 cups feta (6 oz), crumbled 1 cup thinly sliced scallion greens Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.