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

⅛

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)