For the salad:

• 2 cups dry orzo pasta
• ½ cup quartered cherry tomatoes, seeded
• ¼ cup finely minced red onion
• ¼ cup finely chopped celery
• ¼ cup finely chopped peeled and seeded cucumber
• ½ yellow bell pepper, seeded and minced
• ½ cup packed chopped herbs (I used parsley and dill)
• ¼ cup quartered kalamata olives
• ¼ cup feta cheese, finely crumbled

For the dressing:

• ½ cup freshly squeezed lemon juice (2-3 large lemons)
• ⅓ cup extra virgin olive oil
• 2 tablespoons stone ground mustard
• 1 teaspoon dried oregano (more or less to taste)
• ½ teaspoon dried basil (more or less to taste)
• ¼ teaspoon dried thyme (more or less to taste)
• Kosher salt and black pepper to taste