Orzo with Feta, Tomatoes, and Dill
- ½ cup chopped dill
- 2 cups cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 ½ cups crumbled feta
- 1 cup orzo
- 1 teaspoon grated lemon zest
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 Meanwhile, cook orzo in a pasta pott of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente Drain orzo and toss with tomato mixture...