Orzo Pasta

1 1/2 cup cherry tomatoes

2 lemons

1 bunch green onions

1/3 cup olive oil

8 ounces orzo

4 tablespoons olive oil

2 tablespoons fresh dill

1/2 cup chopped yellow peppers

Salt and black pepper to taste

Put 2 tbsp of olive oil in a large saucepan of lightly salted water; bring to a boil.

Add orzo and cook for about 9 minutes or until al dente. Drain and set aside.

Slice tomatoes in half. Chop green onions and dill. Zest one lemon and squeeze

both. Heat two tablespoons olive oil in a sauté pan. Add onions, tomatoes,

dill, zest, and peppers. Sauté for 45 seconds, just long enough to release the flavors.

Mix lemon juice, olive oil, salt and pepper. Toss orzo and sautéed ingredients

in the oil mixture. Chill until serving. Makes four servings.