Jenn Eats Goood

Boil a pot of salted water and cook the orzo according to package instructions, about 8 minutes. Set aside (if you’re using gluten-free, I find it’s helpful to run under cold water, then put back in the pot and drizzle with some olive oil to prevent sticking).

Chop up the asparagus, zucchini, and shallot.

Add the orzo to a large mixing bowl, then toss with the olive oil, white wine vinegar, lemon juice, lemon zest, salt, and garlic powder.

Add in the asparagus, zucchini, shallot, feta, and dill. Mix again to fully combine.
Serve immediately or keep chilled in the refrigerator for 4-5 days.