Lemon-Dill Orzo Pasta Salad with Cucumbers, Olives, and Feta

Directions

1Cook the orzo in abundantly salted water according to package instructions or to your taste. Drain and transfer to a large salad bowl.

2Meanwhile, make the lemon-dill vinaigrette, combine lemon zest and juice, mustard, and green onions in a medium bowl. Whisk everything together with a few pinches of salt and freshly ground black pepper. Slowly add the olive oil while whisking, then stir in the dill. Taste and adjust as needed. Pour the vinaigrette over the still-warm pasta and toss. Allow to cool to room temperature, then add the olives and cucumbers. Scatter the crumbled feta cheese over the top and serve.