Sunday, April 23 is National Picnic Day and this Orzo Pasta Salad courtesy of Country Living makes for an ideal culinary choice.

Bring a pot of salted water to a boil. Cook 2 cups orzo per package directions until al dente. Drain and spread on a baking sheet. Drizzle with 1 tablespoon olive oil and stir to coat. Cool completely in the refrigerator.

Whisk together 1/4 cup lemon juice, 2 tablespoons red wine vinegar and 5 tablespoons olive oil. Add orzo, 1 red bell pepper (sliced), 1 bunch chopped kale, 1 shallot (thinly sliced), 3 ounces grated Parmesan and 4 ounces crumbled Feta. Season with salt and pepper and toss to combine. Chill for 30 minutes and up to 2 days.