Grecian Orzo Salad

• 12 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 14 cup extra virgin olive oil
• 1 12 teaspoons finely chopped fresh dill
• 12 teaspoon minced garlic
• 14 teaspoon kosher salt
• 18 teaspoon ground black pepper
• 1 cup orzo pasta
• 2 ounces feta cheese, crumbled
• 34 cup finely diced red bell pepper
• 13 cup kalamata olive, pitted and quartered
• 2 tablespoons thinly sliced scallions (white and light green parts only)
• 1 12 tablespoons finely chopped oregano leaves

1. In small glass or stainless steel bowl, whisk the vinaigrette ingredients.
2. Cook pasta, al dente, according to package instructions.
3. Drain and place in a bowl.
4. Add a little bit of the vinaigrette to the pasta and let cool.
5. Add the rest of the vinaigrette and salad ingredients, toss and serve right away or refrigerate.

lemon zest, lemon juice, extra virgin olive oil, fresh dill, garlic, kosher salt, ground black pepper, orzo pasta, feta cheese, red bell pepper, kalamata olive, scallions, oregano

Taken from www.food.com/recipe/grecian-orzo-salad-432673 (may not work)