Orzo w/Feta & Tomatoes

3 Tbs extra-virgin olive oil
2 cups cherry tomatoes, halved (I just chopped up Roma tomatoes)
1/2 cup chopped dill (this would be yummy but I left it out because I didn't have it on hand)
1 tsp grated lemon zest (I used lemon juice instead)
1 cup orzo (I used angel hair)
1 1/2 cups crumbled feta (6oz)

Toss together oil, tomatoes, dill, zest and 1/2 tsp of salt & pepper each in a large serving bowl. Let stand at least ten minutes.

Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 Tbs salt for 4 quarts water) until al dente.

Drain orzo and toss with tomato mixture. Add feta and toss again.

The tomatoes in this photo are from this recipe.