Greek Style Orzo Salad

I have to thank my friend Kristin for this recipe -- she made it for me years ago and I've fully appropriated it into my regular routine both for our own meals, and for parties. It's a vegetarian delight, but can also be dressed up with chicken and seafood.

1 pound of orzo, cooked and cooled (you can really use any type of pasta that you like in a pasta salad, but because the flavors are Greek themed, I like to use the orzo to keep with the theme)
1 cup of diced tomatoes (if it's not summer and you can't get good fresh tomatoes, use grape tomatoes)
1 cucumber, cut in half lengthwise and then sliced thin (peeling isn't necessary, but if you don't like the peel, go ahead and get rid of it)
1/2 large red onion, finely chopped
1/3 cup extra virgin olive oil
1/3 cup red or white wine vinegar
1 tablespoon salt
1 teaspoon pepper
8 ounces of crumbled feta cheese (low fat varieties work nicely)
3 tablespoons of fresh dill, minced (dried dill is so poor of a substitute that it's not worth making this salad if you don't have fresh dill -- it's easily found in the produce aisle of most any supermarket these days)

Preparation couldn't be easier - you simple toss all the ingredients together with the cooked and cooled pasta. (Once the pasta is done, run it under cold water and toss in a bowl with the olive oil until you're ready to add all the other ingredients). Be sure to taste it when it's all mixed and add more seasoning, oil or vinegar if needed. It should suit your taste.

This will keep for at least a week in your fridge. It makes a great side-dish at a picnic or party, or can be a main course for lunch or dinner.