3mini or Persian cucumbers, seeded and finely diced (or use 1 large seedless cucumber)
1cupblack olives, halved
Instructions
Cook the orzo according to package directions. Drain and rinse with cool water to stop the cooking. Let it sit in the colander while you make the dressing.
In a large bowl combine the olive oil, dill, lemon juice, vinegar, and salt and pepper. Add the cooled orzo, bell peppers, scallions, plum tomatoes, and cucumbers and toss.