Orzo with Feta, Tomatoes, and Dill



3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
1 teaspoon grated lemon zest
1 cup orzo
1 1/2 cups crumbled feta (6 ounces)

1. Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes .
2. Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente.
3. Drain orzo and toss with tomato mixture. Add feta and toss again.

Yield: four-six side dish servings

EatingWell