Greek Orzo and Shrimp Salad

Photo: flickr user Special*Dark

Ingredients

1 box orzo, (rice-shaped pasta) (1/2 1-pound)

1 1/2 bn Green onions, chopped

3/4 pound Feta cheese, crumbled

3/4 cup Chopped fresh dill

7 tablespoons Fresh lemon juice

6 tablespoons Olive oil

3 pounds Uncooked medium shrimp, peeled, deveined

1 1/2 English hot house cucumbers, quartered lengthwise, cut crosswiseinto 1/4-inch-thick pieces

2 Baskets cherry tomatoes, halved

1/2 English hothouse cucumber, sliced into rounds

Fresh dill sprigs

Preparation

Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper.

(Can be prepared 8 hours ahead. Cover and refrigerate.)

Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.

Serves 20.