1 bunch green onions, sliced (about 1 1/2 cups sliced)
6 ounces feta cheese crumbles
1/2 c. pine nuts
Prepare orzo as directed on package.
While orzo cooks, whisk together oil, vinegar, mustard and season with salt and pepper in a large bowl. Drain orzo and add to bowl with the mustard dressing. Toss until coated and cool to room temperature, stirring occasionally. When orzo has reached room temperature, add onions, feta and pine nuts to pasta and toss until combined.
Refrigerate for at least one hour. Serve with a drizzle of olive oil and season with salt and pepper if necessary.