INGREDIENTS
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3 tablespoons olive oil
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1 1/2 cups orzo
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Kosher salt
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One 3-inch strip lemon zest
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1 cup quartered grape tomatoes, optional
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1/2 cup crumbled feta cheese (about 2 1/2 ounces)
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1/4 cup chopped fresh parsley leaves
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2 tablespoons small capers, rinsed and drained
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1 tablespoon finely chopped fresh dill
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1 tablespoon fresh lemon juice