Ingredients

• 1 1/2 1-pound boxes orzo (rice-shaped pasta)
• 1 1/2 bunches green onions, chopped
• 3/4 pound feta cheese, crumbled
• 3/4 cup chopped fresh dill
• 7 tablespoons fresh lemon juice
• 6 tablespoons olive oil
• 3 pounds uncooked medium shrimp, peeled, deveined
• 1 1/2 English hot house cucumbers, quartered lengthwise, cut crosswise into 1/4-inch-thick pieces
• 2 baskets cherry tomatoes, halved
• 1/2 English hothouse cucumber, sliced into rounds
• Fresh dill sprigs

Instructions

1. Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
2. Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.