Grecian Orzo Salad

Vinaigrette

½ teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

¼ cup extra-virgin olive oil

1½ teaspoons finely chopped fresh dill

½ teaspoon minced garlic

¼ teaspoon kosher salt

⅓ teaspoon ground black pepper

Salad

1 cup orzo pasta

2 ounces feta cheese, crumbled

¾ cup finely diced red bell pepper

⅓ cup kalamata olives, pitted and quartered

2 tablespoons thinly sliced scallions (white and light green parts only)

1½ tablespoons finely chopped fresh oregano leaves

In a small glass or stainless steel bowl, whisk the vinaigrette ingredients.

Bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain and place in a bowl.

Add the vinaigrette and the feta cheese and toss well. Add the bell pepper, olives, scallions and oregano. Toss again. Serve right away.

Serves four.

"Weber's on the Grill: Steak and Sides" (2010 Sunset, $14.95)