Orzo Shrimp Salad

I pine for summer again in the middle of February. This is an easy way to bring back memories of warm evenings. It can be a main dish or a side and is always very popular at a potluck. It can also be made ahead and I've found that the flavor just gets better the more it sits.

1 cup orzo pasta, cooked according to directions
1-2 pounds shrimp, depending on size, peeled and deveined
4 sprigs dill, chopped
1 cucumber, partially peeled** and chopped
2 Roma tomatoes, chopped
1/2 red onion, chopped
2 8oz. containers of feta cheese

1 tbls dijon mustard
1/2 cup lemon juice
1/2 cup olive oil + enough to drizzle the shrimp
garlic salt
pepper


Cook orzo according to directions and drain. In a large bowl, whisk mustard, lemon juice and olive oil. Pour in hot drained pasta and mix well. Heat oven to 375 degrees. Line a cookie sheet with foil and spray with cooking spray. Spread shrimp in a single layer and drizzle with olive oil and garlic salt. Roast shrimp for 5 minutes - do not overcook or shrimp will be tough. *You can use precooked shrimp, just roast for 3-4 minutes - when shrimp start to curl up, they are getting overcooked. Add shrimp, cucumber, onion, tomatoes, dill and feta to pasta and toss well to combine.
**I run a peeler down the length of the cucumber to make stripes, it's partially peeled but still has the wonderful green color of the peel

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