Orzo, Feta, and Sun Dried Tomato Salad

I am going to post the recipe as it is written but we toasted the orzo prior to cooking it in chicken broth to give it extra flavor...kind of how you cook rice-a roni only a ton better.  You pour in the chicken broth and stir the orzo kind of like making risotto.  When the broth is absorbed and the orzo is tender, you are ready to roll! 

1 1/2 C. orzo pasta
1/4 C. sun dried tomatoes, julienned
1/2 seedless cucumber, small dice
1/2 C. feta cheese, crumbled
2 tbsp. mint, rough chopped
3 tbsp. pine nuts, toasted
Lemon juice and extra virgin olive oil to taste
Salt and pepper to taste

Bring a pot of water to a boil and add a generous pinch of salt.  Cook the orzo, stirring often until al dente.  Drain well and toss with a splash of olive oil to prevent the orzo from sticking.  Spread out on a sheet tray to cool.

Place the tomatoes, cucumber, cheese, mint and pine nuts in a bowl.  Fold in the cooked orzo and dress with lemon juice and olive oil to taste.  Season with salt and pepper and serve either chilled or at room temperature.