Mix warm, drained, cooked orzo with 2 tablespoons

Mustard-Dill Dressing; mix well and cool. Add remaining ingredients, including remaining dressing and mix well. Cover and refrigerate until ready to serve.
Mustard-Dill Dressing: Combine 1/4 cup white wine vinegar, 1 tablespoon each olive oil, Dijon-style mustard and Worcestershire sauce, 1 clove minced garlic, 1 teaspoon each dried dill weed and finely minced onion and 1/2 teaspoon cracked pepper; mix well. Makes about 1/2 cup.