1 cup orzo pasta

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon black pepper

1 cup cherry tomatoes, halved

½ cup Kalamata olives, pitted

½ cup sun-dried tomatoes, chopped

½ cup crumbled feta cheese

¼ cup fresh parsley, chopped

¼ cup olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

½ teaspoon dried oregano

¼ teaspoon garlic powder

Salt and black pepper to taste

Instructions:

1. Cook the orzo:

 Bring a pot of salted water to a boil and cook orzo according to package instructions until al dente.

Drain and set aside to cool.

Heat olive oil in a pan over medium heat.

Season shrimp with paprika, salt, and black pepper.

Sauté shrimp for 2-3 minutes per side until pink and cooked through.

Remove from heat and let cool slightly.

3. Make the dressing:

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, oregano, garlic powder, salt, and black pepper.

4. Assemble the salad:

In a large bowl, combine orzo, cherry tomatoes, Kalamata olives, sun-dried tomatoes, feta cheese, and parsley.

Add shrimp and drizzle with dressing.

Toss to coat evenly.

5. Serve:

Enjoy immediately or chill in the refrigerator for 15-30 minutes before serving.

Nutrition: