Orzo and Tomato Salad with Feta Cheese

1 cup uncooked orzo pasta

¼ cup pitted green olives

1 cup diced feta cheese

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh dill

1 ripe tomato, chopped

¼ cup virgin olive oil

⅛ cup lemon juice

salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.

When orzo is cool, transfer to a medium bowl and mix in olives, 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. Chill before serving.