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