Prepare orzo according to pkg. directions. In a large mixing bowl, toss orzo with oil; loosely cover with plastic wrap and cool completely in the refrigerator. Add dill and lemon zest to pasta; toss. Season with pepper to taste. Fold in tomatoes and feta; garnish with additional dill and lemon zest.
Note: This salad can be dressed up with chopped kalamata olives, capers, diced cucumber and thinly sliced red onion, if desired.