Toss together oil, tomatoes, dill, zest, and 1/2
teaspoon each of
salt and pepper in a large serving bowl. Let stand at least ten
Meanwhile, cook orzo in a pasta pott of boiling
(1 1/2 tablespoons salt for 4 quarts water) until al dente. Drain
orzo and toss with tomato mixture. Add feta and toss again.