The perfect picnic or potluck salad

Well, it's the Friday of a holiday weekend that pretty much marks the beginning of summer — and boy does it feel like it here! Warm and sunny, perfect for days at the lake, barbecues, picnics and potlucks. So I though I would send you off for the long weekend with a recipe that is terrific on a hot summer day and feeds a crowd. My mom has been making it for a few years now and everyone always loves it. It is bright and refreshing with lots of lemon and dill. It keeps getting better as it chills in the refrigerator so you can make it well in advance, but tastes just as good at room temperature.

Orzo Salad
1 tsp grated lemon zest
1/4 cup fresh lemon juice
1/2 cup olive oil
1 Tb finely chopped fresh dill
2 cloves garlic, finely chopped
Salt and pepper to taste
1 Pound orzo pasta, cooked al dente and drained
6 oz. feta cheese, crumbled
1 large yellow bell pepper
1 large red bell pepper
1/2 cup kalamata olives, pitted and quartered
2 scallions, finely sliced
1 Tb finely chopped fresh oregano

Whisk together the zest, juice, oil, dill and garlic, then season with salt and pepper to taste.

Mix the pasta, cheese, peppers, olives and scallions together in a large bowl. Pour the vinaigrette over and fold and mix thoroughly to combine. Add the oregano and season with salt and pepper to taste.

The recipe is easily halved, and you can always leave out the olives. Hope everyone enjoys their Memorial Day with swimming and flip flops, salty snacks and lemonade.

Cheers!