2 cups cooked orzo pasta (about 1/2 of uncooked 16 oz package)
1 cucumber (sliced and quartered)
1 yellow bell pepper (chopped)
1/2 cup red onion (chopped)
10 oz or 1.5-2 cups cherry tomatoes (cut in half)
2 TB extra virgin olive oil
1 TB chopped fresh dill
1 Lemon (use the zest and the juice)
1/4 tsp salt
Prepare pasta as directed and measure out 2 cups of cooked pasta. Set aside to cool.
Chop and prepare all other ingredients and then mix together with pasta. Using a microplane, zest a lemon and then also squeeze the juice into your mixing bowl (watch out for the lemon seeds) Chill and serve cold.