Serves 4

1 C orzo
1/3 C minced green onion
1/2 C crumbled feta
1/4 C chopped fresh dill
1 C cooked cocktail shrimp
1-19 oz can cannellini beans, drained and rinsed
3 Tbs lemon juice
zest of one lemon
2 Tbs extra virgin olive oil
1 clove of crushed garlic
salt and pepper

Cook orzo according to the package directions and drain well. In a large bowl, add green onion, crumbled feta, fresh dill, cocktail shrimp (quartered if large), and the can of cannellini beans to the orzo. In a small jar, combine lemon juice, lemon zest, extra virgin olive oil, and crushed garlic. Shake well to combine the dressing. Dress the orzo salad, finishing with salt and pepper.