Orzo, small rice-shaped pasta, is the perfect size to complement the variety of crunchy diced vegetables showcased in this pasta salad.

8 oz. orzo
1/2 cup extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon grated lemon peel
2 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup diced red bell pepper
1 cup diced seeded unpeeled cucumber
2/3 cup sliced pitted Kalamata olives
1/2 cup sliced green onions
1 tablespoon chopped fresh marjoram or oregano
1 cup crumbled feta cheese

1. Cook orzo according to package directions. Drain; rinse under cold running water to cool. (Orzo can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

2. Meanwhile, whisk oil, lemon juice, lemon peel, garlic, salt and pepper in small bowl.

3. Toss orzo with vinaigrette in large bowl. Stir in all remaining ingredients except cheese. Add cheese; toss. Serve at room temperature.

6 (1 1/3-cup) servings

PER SERVING: 425 calories, 26 g total fat (6.5 g saturated fat), 10.5 g protein, 38 g carbohydrate, 20 mg cholesterol, 760 mg sodium, 3.5 g fiber