Orzo with Tomatoes, Olives, and Feta

We have Dierberg's Grocer's here in St. Louis which has a kitchen and homemade food items. They also have a cooking school and one location has a real snazzy set-up with glass windows so people can watch. Dierberg puts out a little magazine called Everybody Cooks. They now have a local TV show that instructs how to make the recipes in the magazine. This edition had some recipes that remind me of Karin, one's she'd make or eat!! So this one's for you Karin!

Orzo with Tomatoes, Olives, and Feta

3 tbs. EVOO
2 tbs. minced garlic
2 medium tomatoes, halved, seeded, and chopped about 2 cups, or 1 pint grape tomatoes, chopped
3/4 cup pitted whole kalamata olives
1 tbs. grated lemon peel
1/4 cup fresh lemon juice
1 1/2 cup tri-colored orzo pasta, cooked and drained
4 oz. (1 cup) feta cheese
2 tbs. snipped fresh basil
Salt and freshly ground black pepper
1/4 cup pin nuts, toasted

In a large skillet, heat EVOO over medium-high heat. Add garlic; cook until softened, about 1 minute. Add tomatoes, olives, and lemon peel and juice; stir until well mixed. Add cooked orzo; cook stirring occasionally until heated through, about 2-3 minutes. Place in large serving bowl. Sprinkle feta and basil over top; lightly toss until well combined. Season with salt and pepper. Sprinkle pine nuts over top. Serve warm or at room temperature. Makes 6 servings.