1. Cook the Orzo:

Start by cooking the orzo pasta. Bring a large pot of salted water to a boil and cook the orzo according to package instructions, usually about 7-9 minutes. Once it’s al dente, drain it and set it aside. Toss the orzo with a bit of olive oil to prevent it from sticking together. I love how orzo works in this dish—it has a light, fluffy texture that soaks up the dressing while still providing a nice bite.

2. Prepare the Shrimp:

While the orzo cooks, it’s time to prep your shrimp. Season the shrimp with a little olive oil, salt, pepper, and a pinch of oregano. Grill the shrimp on medium-high heat for about 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them—they cook quickly and you want them tender and juicy.

If you don’t have a grill, you can easily cook the shrimp in a skillet over medium-high heat. Just make sure to give them enough space to cook evenly. Once the shrimp are cooked, set them aside to cool for a few minutes.

3. Make the Dressing:

While the shrimp and orzo are cooking, whisk together the dressing ingredients in a small bowl. In a separate mixing bowl, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Give it a good whisk until everything is fully combined. The mustard helps the dressing emulsify, giving it a creamy texture without the need for any cream or heavy ingredients. This is the kind of dressing that will make your taste buds sing!

4. Assemble the Salad:

Now it’s time for the fun part—putting everything together! In a large mixing bowl, combine the cooked orzo, grilled shrimp, halved cherry tomatoes, diced cucumber, red onion slices, Kalamata olives, and crumbled feta. Give everything a good toss, ensuring that the shrimp and orzo are evenly distributed.

Pour the dressing over the salad, and toss again until everything is well coated. Sprinkle the fresh parsley (and dill, if using) over the top, and give it one last gentle toss.

5. Chill or Serve:

You can either serve this salad immediately while the shrimp is still warm or refrigerate it for an hour or two to let the flavors meld. Either way, it’s absolutely delicious! The longer it sits, the more the flavors develop. But if you’re short on time, feel free to serve it right away.