Orzo Salad With Shrimp and Feta

Ingredients

• 1 cup cucumber diced english
• 4 ounces feta cheese crumbled
• 0.5 cup optional: dill fresh chopped
• 0.5 cup mint leaves fresh chopped
• 1 clove garlic minced
• 3 tablespoons kalamata olives halved
• 8 servings kosher salt 
• 2  lemon zest fresh grated
• 0.3 cup olive oil extra-virgin
• 2 cups orzo pasta 
• 8 servings pepper freshly ground
• 4  scallions thinly sliced
• 0.5 pound shrimp deveined peeled coarsely chopped (tails removed)

Equipment

• bowl
• baking sheet
• pot
• broiler

Directions

1. Preheat the broiler. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until al dente (about 2 minutes less than the label directs).
3. Drain and rinse under cool water; shake off the excess.
4. Transfer to a large bowl and set aside while you make the shrimp, stirring occasionally to prevent clumping.
5. Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
6. Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss.
7. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
8. Photograph by Yunhee Kim