Kris wrote:
> Good evening all,
>
> I have to bring a pasta salad to a group picnic, and am feeling a bit
> tired of my standby, pesto tortellini salad with chicken and grape
> tomatoes. (Hopefully this feeling will pass, as I love this salad).
> It made me wonder what other cooks make regularly...
>
> I'm a viniagrette dressing person, as opposed to mayo-based. I may
> make a lemon orzo salad, come to think of it. Or a peasant-style Greek
> salad with cucumber, tomato and red onion with feta.
>
> What do you guys like?
>
> Many thanks for any inspiration that comes forth,
> Kris


I brought this to a Mother's Day picnic and not a morsel was left.

Everyone raved about it. Rusty from MD


Orzo with Tomatoes, Feta & Green Onions
- from Giada De Laurentiis


1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups chicken broth
1 lb orzo
2 cups red & yellow teardrop tomatoes -- halved
7 oz Feta cheese -- cut in 1/2" cubes
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts -- toasted

Whisk vinegar, lemon juice and honey in small bowl. Gradually whisk in
oil. Season vinaigrette with salt and pepper. (Can be made 2 days
ahead. Cover and chill.) Bring broth to boil in heavy large saucepan.
Stir in orzo, reduce heat to medium and cover partially; boil until
tender but still firm to bite, stirring occasionally. Drain. Transfer
to large wide bowl, tossing frequently until cool. Mix tomatoes, feta,
basil and green onions into orzo. Add vinaigrette; toss to coat.
Season with salt and pepper. (Can be made 2 hours ahead. Let stand at
room temperature.) Add pine nuts; toss. Serve at room temperature.