This is so good!

A recipe from Bobby Flay.

Orzo Salad:

1 teaspoon grated lemon zest
1 / 4 cup fresh lemon juice
1 / 2 cup olive oil
1 tablespoon finely chopped fresh dill
2 cloves garlic, finely chopped
Salt and freshly ground pepper
1 pound orzo pasta, cooked al dente, drained
6 ounces feta cheese, crumbled
1 large yellow pepper, finely diced
1 large red pepper, finely diced
1/2 cup kalamata olives, pitted and quartered (I used sliced black olives)
2 scallions, finely sliced
1 tablespoon finely chopped fresh oregano

Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper to taste.