Mediterranean Orzo Salad

I've made this recipe at least 3 times so far this year, and I know I will be making it again. It is easy to make.   It serves 6.

• 1 1/2 cups orzo
• ▢1 pint cherry tomatoes, halved
• ▢2 green onions, trimmed and chopped (use both white and green parts)
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• ▢1 English cucumber
• ▢1 packed cup chopped parsley
• ▢1/2 packed cup chopped fresh dill
• ▢1/4 cup sliced olives
• 1 small green pepper
• ▢crumbled feta cheese (optional)

The Dressing: 

• ▢1 lemon, zested and juiced
• ▢1/4 cup extra virgin olive oil
• ▢1 garlic clove, minced
• ▢1 teaspoon dried oregano
• ▢Kosher salt
• ▢Black pepper
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• Cook the orzo pasta to al dente according to package instructions. Drain and cool.
• Meanwhile, make the dressing. In a small bowl, combine the lemon juice, zest, olive oil, garlic, oregano and a pinch of salt and pepper. Whisk to combine.
• Mix the salad. In a large mixing bowl, toss together the tomato, green onion, bell pepper, cucumber, parsley, dill and olives. Stir in the cooked orzo.
• Dress. Pour the dressing over the salad and toss until well combined and the orzo is well coated with the dressing. Cover and refrigerate for 20 minutes or so.
•  Just before serving, top with crumbled feta cheese.

• ▢Feta cheese (optional), for garnish