ORZO WITH DILL, FETA AND TOMATOES (for four)

3 tablespoons extra-virgin olive oil

2 cups cherry tomatoes, halved

½ cup chopped dill

1 teaspoon grated lemon zest

1 cup orzo

1-1/2 cups (6 ounces) crumbled feta

1. Toss together the oil, tomatoes, dill, zest and ½ teaspoon each of salt and pepper in a large serving bowl. Let stand at least 10 minutes.

2. Meanwhile, cook orzo in a pasta pot of boiling salted water (1-1/2 tablespoon salt for 4 quarts water) until al dente, usually about 8 minutes.

3. Drain orzo and toss with tomato mixture. Add feta and toss again.

from Gourmet Magazine, July, 2008

NOTE:  With a few additions (scallions, Kalamata olives, shrimp and cucumbers) this side dish can easily be turned into a main course for a casual lunch. See Greek orzo and shrimp salad.