1/4 cup extra virgin olive oil
1/3 cup shallots, minced
2 T fresh lemon juice
1 clove garlic, minced
zest from 2 lemons, more or less to taste
salt and freshly ground black pepper to taste
1/2 lb. orzo pasta
1/2 yellow bell pepper, finely diced
1 cucumber, peeled, seeded and diced finely
1/2 cup picholine olives, pitted and sliced
1/2 cup feta or ricotta salate cheese, crumbled
1/4 fresh mint leaves, minced
In a medium non-reactive bowl, combine the olive oil, shallots, lemon juice, garlic, lemon zest, salt and pepper, mix well. Cook the pasta in plenty of salted water until al dente. Remove pasta from heat, drain well and combine with the olive oil mixture, mix well and let cool.
Stir in the yellow pepper, cucumber, olives, feta cheese and mint leaves, toss well, let stand for a couple of hours at room temperature before serving.