1 cup uncooked orzo pasta
1/4 cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
1/4 cup virgin olive oil
1/8 cup lemon juice
salt and pepper to taste
1. Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
2. When orzo is cool transfer it to a medium mixing bowl and add feta cheese, parsley, dill and tomato. In a small bowl whisk together oil and lemon juice. Pour over pasta and mix well. Season with salt and pepper, to taste. Refrigerate and chill before serving.