ORZO AND SHRIMP SALAD
1 pound box orzo
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Ground black pepper
1 1/2 pounds shelled and deveined cooked shrimp
1 cucumber, peeled, halved lengthwise, seeded and cut into 1/4-inch half-moons
4 scallions, white and light green parts, chopped
1 pint cherry tomatoes, halved
1/2 cup pitted Kalamata olives, chopped
1/4 cup finely chopped fresh oregano
8 ounces crumbled feta cheese
1. Bring a large pot of salted water to boil. Add orzo and cook until just tender. Drain and transfer to a large bowl. Add oil, lemon juice, lemon zest, and salt and pepper to taste and mix well. Let cool slightly, cover and refrigerate for up to a day.
2. Just before serving, stir in shrimp, cucumber, scallions, tomatoes, olives, oregano and feta cheese.
Makes 8 servings.