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Ingredients

• 1 lb. orzo pasta
• 3 Tbs. extra-virgin olive oil, plus 1/4 C.
• 3/4 cup crumbled feta cheese
• 1/2 C. sun-dried tomatoes, sliced in strips
• 12 fresh basil leaves, torn
• 1/4 C. toasted pine nuts
• 3 Tbs. lemon juice
• 1 1/2 tsp. salt
• 1 tsp. freshly ground black pepper

Description

The Flavors Are Really Excellent If You Let It Refrigerate For A Few Hours, Which Makes It An Ideal Potluck/picnic/make-ahead Dish. The Key To The Flavor Is: Taste, Season, Re-taste, Re-season. Repeat. The Perfect Balance Of Olive Oil, Salt And Pepper Is

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