• 1 pound uncooked orzo
• 1/3 cup basil pesto (homemade or jarred)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons lemon zest + 2 tablespoons fresh lemon juice (from 1 lemon)
• 1 (15-ounce) can white beans (cannellini), drained and rinsed
• 1 pint cherry tomatoes, halved
• 2 cups loosely packed baby spinach, coarsely chopped
• 1 cup half-moon sliced cucumber (from a large cucumber or 2-3 mini cucumbers)
• 1 teaspoon kosher salt
• 4 ounces feta cheese, crumbled (about 1 cup), divided
• 1/2 cup roasted, salted pistachios, chopped

Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. While pasta is cooking, stir together the pesto, oil, lemon juice and zest in a large bowl. Add the pasta, beans, tomatoes, spinach, cucumber, salt and a 1/2 cup of the feta cheese to the pesto mixture. Stir to combine. Let stand 10 minutes. Sprinkle with pistachios and remaining 1/2 cup of the feta cheese. Add salt and pepper to taste. Serves 8.