Lemon Orzo Salad with Veggies

From Our Best Bites

1 C uncooked orzo pasta
1/4 tsp grated lemon rind
3 Tbs fresh lemon juice
1 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp minced garlic
1/4 tsp honey
1/8 tsp black pepper
1 C diced cooked chicken (preferably grilled)
3/4 medium cucumber, diced
1/2  medium red bell pepper, diced
4 medium sliced green onions
1 Tbs chopped fresh dill, or 1 tsp dried dill
1/2 C crumbled feta cheese

Cook orzo according to package directions.  Drain and rinse with cold water until pasta feels cool to the touch.  Drain and place in a large salad bowl.

While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper.  Whisk to combine.

Add chicken, cucumber, bell pepper, green onions, and dill to pasta.  Drizzle with dressing and toss to combine.  Divide onto 4 plates and sprinkle with feta.

Notes from Jill's Kitchen: this is one of those recipes that can almost be presented sans comment. Or, with just one comment: so good. Oh, here's a comment- I don't use shredded chicken, I cut the chicken up and then sauté it in olive oil seasoned with salt and pepper. I like the flavor it adds to the salad. That, my friends, is my comment.