Shrimp and Rice Salad

(From Cooking Light Magazine)

1 lb. medium shrimp, cooked and peeled
3 cups cooked basmati rice
2 cups chopped seeded tomato
1 cup chopped green bell pepper
½ cup medium pitted ripe olives, halved
1/3 cup fresh lemon juice
2 T chopped fresh dill
2 T olive oil
1 tsp salt
¼ tsp freshly ground black pepper
2 garlic cloves, minced or 2 tsp bottled minced garlic
½ cup (2 oz.) crumbled feta cheese

Combine first 5 ingredients in a large bowl, toss well. Combine lemon juice and next 5 ingredients, stir well with a whisk. Pour dressing over rice mixture. Add cheese, tossing gently to coat. Cover and chill at least 2 hours.