Greek orzo and grilled shrimp salad

Recipe Adapted from The Food Network

If you're in your "Orzo Era", this recipe is for you. It's especially good as a summertime meal, and is good leftover as a cold salad the next day. I changed a few things from the original recipe simply because I didn't have a few things on hand. I loved the way it turned out!

Here's what I did differently: It called for Grilled Shrimp, and I simply sauteed shrimp. I didn't have green onions on hand, so I used thinly sliced red onion. I also used dried dill instead of fresh. So here is my version.

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3/4 lb. orzo, cooked

1 large seedless cucumber, quartered and sliced

1/2 red onion, sliced thin

1 pint grape tomatoes, halved

1 tbsp dried dill

1/4 cup white wine vinegar

3 tbsp Dijon mustard

1/2 cup olive oil

salt and pepper

shredded feta for topping (to taste)

24 medium shrimp

Combine orzo, cucumber, red onion and tomatoes in a large bowl. Place dill, vinegar, mustard and olive oil in blender and blend until smooth. Drizzle over the orzo mixture. Top with crumbled feta. Sautee shrimp for 2 minutes per side in olive oil and salt and pepper and add to salad.