greek orzo salad

serves 6

Even if there's only 2 of you, be sure and make the whole batch; it's excellent for lunch or dinner, and leftovers rarely last more than a day!

16 oz orzo pasta
1 lb large shrimp, peeled and deveined
1 english cucumber, cut into bite sized pieces
1 8 oz container cherry or grape tomatoes, halved
1 bunch green onions, chopped
8 oz crumbled feta cheese (I use low fat)
handful flat leaf parsley, chopped
zest of 1 lemon
1 cup perfect vinaigrette (reserve lemon after squeezing)

Bring 2 cups water to boil in a pot; add the leftover lemon, a few dashes of hot sauce, and 1 tbsp salt. Once boiling, remove from heat and add raw shrimp. Allow shrimp to poach for 3-5 minutes, until barely cooked (shrimp will contine to cook after strained). Strain shrimp and allow to cool. Cook orzo according to package directions. Drain and place in a large bowl. Add half of vinaigrette to orzo and stir to combine. Place orzo in the refrigerator until cooled. Toss with remaining ingredients and place into refrigerator until ready to serve.