Orzo Pasta Salad with Shrimp and Feta Cheese

Ingredients:

• 230 g orzo pasta (rice-shaped pasta)
• 230 g large sea shrimp, heads removed and shells removed, meat coarsely chopped
• 1/3 cup and 1 tbsp olive oil
• 1 clove of garlic, chopped
• Coarse sea salt and freshly ground pepper
• Finely grated zest of 2 lemons and 1/4 cup freshly squeezed lemon juice
• 4 feathers green onions, cut into rings
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh dill
• 1 cup diced English cucumber (a long cucumber with sweet flesh, thin skin, and few seeds)
• 120 g of cheese feta, crumble
• 3 tbsp. l. coarsely chopped olives

Preparation:

1. Preheat oven to 230°C (430°F). Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than package directions). Drain the pasta in a colander and rinse under cold water; discard excess water. Transfer the pasta to a large bowl.
2. Place the shrimp on a baking sheet and toss with 1 tablespoon of olive oil, garlic, and salt and pepper to taste. Place the baking sheet in the oven and cook the shrimp, stirring occasionally, until the flesh turns white, 2 to 3 minutes.
3. Add shrimp, lemon zest, lemon juice, green onions, mint, dill, cucumber, cheese, olives, and the remaining 1/3 cup olive oil to the pasta bowl; toss to combine. Serve at room temperature.