Orzo Salad with Vegetables

6 ounces snow peas, snipped into 1 1/2-inches pieces (or so)
1 cup uncooked orzo
3 green onions, finely sliced
1 celery rib, finely chopped
1 carrot, minced
1 red bell pepper, chopped
1 medium English cucumber, chopped (scoop seeds out with a spoon)

Dressing:
1/3 cup olive oil
2 tablespoons balsamic vinegar
3 minced garlic cloves
1 teaspoon dried oregano
1 teaspoon dried dill
1/4 teaspoon salt
freshly ground pepper to taste
2 tablespoons mayonnaise

Topping:
½ cup crumbled feta cheese
Kalamata olives
pine nuts

Bring a large pot of water to a boil. Blanch the snow peas until bright green - about 30 seconds; remove with a slotted spoon, drain, rinse with cold water, and drain again. Add orzo to the same boiling water and cook until tender, but not mushy, per package instructions. Drain in a colander and rinse under cold water. Drain again. Place in a large bowl with the snow peas. Add the other vegetables and toss. In a medium-size jar, combine the ingredients for the dressing and shake vigorously. Drizzle over the orzo and vegetables and toss again. Add the crumbled feta and kalamata olives. Chill at least two hours, then bring to room temperature to serve. Sprinkle with pine nuts just before serving. (This salad can be stored in the refrigerator for up to eight hours before serving.)