Greek-Ish Orzo Salad With Dill Vinaigrette

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Nutrition per serving    (USDA % daily values)
CAL
629
FAT
151%
CHOL
56%
SOD
76%

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Ingredients for 4 servings

3/4 lb orzo pasta , cooked al dente

3/4 lb feta cheese , crumbled

1/2 cup olive oil

3 tablespoons Dijon mustard

1 pint grape tomatoes , halved (I use sweet 100's)

salt & freshly ground black pepper

1/4 cup chopped fresh dill

1/4 cup white wine vinegar

3 green onions , chopped fine

1 large cucumber , seeded, quartered lengthwise, and chopped (I used Trader Joe's Persian cukes, about 4( no need to seed)

2 cups cooked bay shrimp

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