Recipe: Orzo Cucumber Salad (with mushrooms, peppers, lemon and dill)

ORZO CUCUMBER SALAD

3/4 cups orzo pasta, cooked and drained (2 cups cooked)
1/2 medium cucumber, halved lengthwise, seeded and diced
1/4 cup finely chopped mushrooms
1/4 cup chopped orange bell pepper
1 medium green onion, sliced
2 tbsp. chopped fresh dill
1/3 cup pure or extra light olive oil
2 tbsp. lemon juice
1 1/2 tsp. grated lemon peel
1/4 tsp. salt

Place all ingredients in medium bowl; toss to mix.

Cover and refrigerate at least 30 minutes to blend flavors.

For a decorative finish, sprinkle coarse salt on top of salad before serving.

Source: the North American Olive Oil Association