The Perfect Picnic Pasta Dish

As the sun warms up and the days stretch longer, there's an undeniable allure to dining alfresco. Whether it's a leisurely weekend outing or a spontaneous weekday escape, the idea of spreading out a blanket, surrounded by nature's embrace, while indulging in delectable bites is simply irresistible.

Picture this: vibrant hues of green, red, and white melding together in a tantalizing harmony, teasing your taste buds with each forkful. Imagine juicy tomatoes bursting with flavor, the crisp bite of cucumber mingling with the nutty crunch of pistachios, all embraced by the aromatic embrace of basil pesto and crumbled feta. Yes, we're talking about the quintessential picnic pasta dish that's bound to become your go-to for every outdoor rendezvous.

Photo: Summer Orzo Salad By: Southern Living

Summer Orzo Salad Recipe

Recipe from Southern Living

Active Time:20 mins

Total Time:40 mins

Servings:8

Ingredients

• 1 lb. uncooked orzo

• 1/3 cup basil pesto

• 2 Tbsp. extra-virgin olive oil

• 2 tsp. grated lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)

• 1 (15-oz.) can white beans, drained and rinsed

• 1 pt. cherry tomatoes, halved

• 2 cups loosely packed baby spinach, coarsely chopped

• 1 cup half-moon sliced cucumber (from 1 [8-oz.] cucumber)

• 1 tsp. kosher salt

• 4 oz. feta cheese, crumbled (about 1 cup), divided

• 1/2 cup chopped roasted salted pistachios

Directions

1. Cook orzo according to package directions; drain and rinse with cold water until pasta feels cool to the touch.

2. While pasta cooks, stir together pesto, oil, lemon zest, and lemon juice in a large bowl.

3. Add pasta, beans, tomatoes, spinach, cucumber, salt, and 1/2 cup of the feta to pesto mixture; stir to combine. Let stand 10 minutes. Sprinkle with pistachios and remaining 1/2 cup feta. Serve.