Serve this dish at room temperature or chilled. If you make the orzo ahead, keep it refrigerated, and toss with the dressing mixture, parsley, and pine nuts just before serving.
4 cups uncooked orzo (rice-shaped pasta; about 1 1/2 pounds)
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice (about 4 medium lemons)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 tablespoons extravirgin olive oil
3/4 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. Stir in parsley and pine nuts.