So after a search for "pasta salad", I decided to go with orzo, something like this one by Giadia De Laurentis
but....I've never made it before; I don't even think I've made Orzo before. I think I will make the six serving recipe tonight, then "tweak" ( pine nuts? yellow peppers? cotija? , which is kind of like feta, but Mexican) for 6 times this much tomorrow morning, but several reviews say it's better the next day, and I'm a little concerned about the quantity this will make, measured in volume. Its supposed to be for 75, but I'm serving in one of those "medium" disposable aluminum pans
.Any advice here?