Toasted Orzo Salad

Ingredients

• 2 tablespoons capers rinsed drained
• 2.5 ounces feta cheese crumbled
• 1 tablespoon optional: dill fresh finely chopped
• 0.3 cup parsley leaves fresh chopped
• 1 cup grape tomatoes quartered
• 8 servings kosher salt 
• 1 tablespoon juice of lemon fresh
• 1 strip lemon zest 
• 3 tablespoons olive oil 
• 1.5 cups orzo pasta 

Equipment

• sauce pan
• mixing bowl

Directions

1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat.
2. Add the orzo and cook, stirring, until golden, about 3 minutes.
3. Add 3 cups water, 1 1/2 teaspoons salt and the lemon zest and bring to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, 10 minutes. Uncover and continue cooking, stirring frequently, until the orzo is tender and the liquid is absorbed, 2 to 3 minutes.
4. Remove from the heat.
5. Transfer the orzo to a large mixing bowl, remove the lemon zest and let cool about 10 minutes. Stir in the remaining 2 tablespoons oil, tomatoes, if using, feta cheese, parsley, capers, dill and lemon juice. Season with additional salt and pepper.
6. Serve warm or at room temperature.