Shrimp Orzo Salad
from https://www.southernliving.com/

This shrimp orzo salad, inspired by a Greek salad, is filled with briny, salty, and punchy flavors from feta, shallots, fresh dill, and a tangy, bright dressing made with sun-dried tomatoes, lemon juice, and Dijon mustard. Succulent shrimp and tender orzo soak up the dressing, helping everything come together. A small pasta, such as pearl couscous or ditalini, would be a good substitute for orzo.

3/4 tsp. kosher salt, plus more for salting water
1 cup uncooked orzo
1 large shallot, finely chopped (about 1/4 cup)
1/3 cup extra-virgin olive oil (replace some with oil from sun dried tomatoes)
1/4 cup drained and chopped sun-dried tomatoes in oil
1/4 cup chopped fresh dill, plus more for garnish
2 Tbsp. white balsamic vinegar
2 Tbsp. fresh lemon juice (from 1 lemon)
1 1/2 tsp. Dijon mustard
1/2 tsp. grated garlic (from 2 cloves)
1/4 tsp. black pepper
1 lb. jumbo peeled and deveined cooked shrimp, tails removed
1 (8-oz.) block feta cheese, cut into 1/2-inch cubes
1 cup sliced English cucumber (from 1 small cucumber), cut into half-moons

Bring a medium saucepan of salted water to a boil over high. Add orzo; stir once, and cook according to package directions. Drain orzo; rinse under cold water to stop the cooking process, about 1 minute.

While orzo cooks, whisk together shallot, oil, sun-dried tomatoes, dill, vinegar, lemon juice, Dijon mustard, garlic, kosher salt, and pepper in a large bowl until combined.

Add cooked orzo, shrimp, feta, and cucumber to sun-dried tomato mixture in large bowl; toss to combine. Garnish with additional dill.

Servings: 4