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Orzo with Feta, Tomatoes, and Dill

['3 tablespoons extra-virgin olive oil', '2 cups cherry tomatoes, halved', '1/2 cup chopped dill', '1 teaspoon grated lemon zest', '1 cup orzo', '1 1/2 cups crumbled feta (6 ounces)']

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 minutes
Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente
Drain orzo and toss with tomato mixture. Add feta and toss again.

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