Tomato Orzo Salad with Feta

Boil a substantial container of salted water until it reaches a rolling boil. Cook orzo pasta to the point where it is still slightly firm in the center, typically taking 8-10 minutes. Remove from heat and rinse with icy water to stop the cooking process.

Once orzo has cooled down, transfer it to a medium-sized container and combine with pitted olives, crumbled feta cheese, chopped parsley, fresh dill, and diced tomatoes.

In a separate small bowl, blend together olive oil and freshly squeezed lemon juice using a whisk or spoon until well combined. Pour the dressing over the orzo mixture and stir until everything is fully incorporated. Add a pinch of salt and pepper to taste, then refrigerate the dish before serving.