Summer Orzo Salad - MI Coop Kitchen

Ingredients

• 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
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