Mediterranean Orzo Salad with Shrimp

• 16 oz whole wheat orzo pasta
• 1 yellow or red pepper, diced
• 1 medium tomato, chopped
• ½ c Kalamata olives, chopped
• 1 c fresh spinach, finely chopped
• ½ c feta crumbles
• ½ c extra virgin olive oil
• 2 tsp The Fresh Market Lemon Dill Rub
• 1 lb large shrimp, peeled and deveined
• ½ c white balsamic vinegar

Cook orzo according to package directions. Rinse with cold water and drain.

In a large bowl, toss pasta with bell pepper, tomato, olives, spinach and feta.

In a medium bowl, whisk together olive oil and lemon dill rub. Add shrimp to the bowl and toss to combine. Sauté in a hot skillet over medium high heat until pink and opaque, about 4- 5 minutes. Pour entire contents of skillet over the pasta vegetable mixture, drizzle with white balsamic and stir to combine.