Greek-Ish Orzo Salad With Dill Vinaigrette

• 34 lb orzo pasta, cooked al dente
• 1 large cucumber, seeded, quartered lengthwise, and chopped (I used Trader Joe's Persian cukes, about 4( no need to seed)
• 3 green onions, chopped fine
• 1 pint grape tomatoes, halved (I use sweet 100's)
• 14 cup chopped fresh dill
• 14 cup white wine vinegar
• 3 tablespoons Dijon mustard
• 12 cup olive oil
• salt & freshly ground black pepper
• 34 lb feta cheese, crumbled
• 2 cups cooked bay shrimp

1. Combine orzo, cucumber, green onions, and tomatoes in a large bowl.
2. Place dill, vinegar, and mustard in a blender and blend until smooth.
3. With the motor running, slowly add the olive oil and blend until emulsified.
4. Season with salt and pepper, to taste.
5. Pour the vinaigrette over the orzo mixture and stir well to combine.
6. Gently fold in the feta cheese and shrimp.

orzo pasta, cucumber, green onions, grape tomatoes, dill, white wine vinegar, mustard, olive oil, salt, feta cheese, shrimp

Taken from www.food.com/recipe/greek-ish-orzo-salad-with-dill-vinaigrette-241383 (may not work)