½ cup plus 2 tablespoons extra-virgin olive oil, divided
4 teaspoons salt, divided
1 (12-ounce) box orzo
½ cup fresh lemon juice
1 teaspoon ground black pepper
2 pounds medium shrimp, peeled and deveined
1 tablespoon Cajun seasoning (such as Tony Chachere’s)
1 bunch green onions, chopped
2 cucumbers, seeded and diced
1½ cups crumbled feta cheese
1 cup chopped sweet onion
1 cup chopped fresh parsley
1 cup chopped fresh dill
¾ cup sliced kalamata olives
Preheat oven to 400°.
Fill a large pot with water; add 1 tablespoon olive oil and 2 teaspoons salt. Bring to a boil; add orzo, and simmer until tender, about 9 minutes. Drain orzo, and transfer to a large bowl.
In a small bowl, whisk together lemon juice, pepper, ½ cup olive oil, and remaining 2 teaspoons salt. Pour over hot pasta; stir to combine.
On a rimmed baking sheet, toss together shrimp, Cajun seasoning, and remaining 1 tablespoon olive oil; arrange in one layer. Bake until pink and firm, about 6 minutes.
Add cooked shrimp, green onion, cucumber, feta, sweet onion, parsley, dill, and olives to orzo, stirring well to combine. Set aside for 1 hour, or cover and refrigerate overnight. Serve at room temperature.