Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette
1 box orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
6 green onions, thinly sliced
1 pint grape tomatoes, halved
1/2 cup chopped fresh dill, plus extra for garnish
1/2 cup white wine vinegar
6 tablespoons Dijon mustard
1 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
1 pound feta cheese, crumbled
1 bag of small, cooked shrimp, peeled and de-veined, tail off
Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese and shrimp.
Toss pasta with half of the vinaigrette and garnish with the rest of the dill. Refrigerate any leftovers and before serving again, toss with remaining vinaigrette to moisten it up.
Adapted from Bobby Flay from The Food Network