Orzo Salad

1 pound orzo, cooked according to package
juice of one lemon
1/2 cup olive oil
salt and pepper
basket of cherry tomatoes, halved
1/3 cup kalamata olives, sliced
1/3 cup feta, crumbled
1 English cucumber, peeled and cubed
10 basil leaves, chiffonade
handful of pine nuts to toss on top

Mix lemon juice, olive oil, salt and pepper in bottom of large bowl. Cook orzo, drain and toss warm with the lemon oil mixture. When cooled, add rest of ingredients and toss gently. Serve cold or at room temp. Tastes great on a picnic the next day, too!

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