On a large sheet pan toss together zucchini, yellow squash, red bell pepper, and red onion with 1 tbsp olive oil and a generous pinch of salt and pepper. Roast in oven for a total of 30 minutes, stir a few times during cooking.
Toss shrimp (that has been peeled and deveined) with 1 tbsp olive oil, 1/4 tsp garlic powder, and a generous pinch of salt and pepper. When the vegetables have been in the oven for 23 minutes remove the sheet pan from the oven, push the veggies to one side and spread the shrimp out on the same sheet pan. Return to the oven for 7 minutes. Remove when finished and set aside.
While the veggies and shrimp are in the oven prepare the orzo. Put a large pot of water on the stove to boil. Once the water has reached boiling add 1 tsp salt to the water. Cook the orzo according to package instructions (9-11 minutes) or until it is cooked al dente. Drain and pour into a large bowl. Toss with 2 tbsp olive oil and 1/4 cup lemon juice.
Add the shrimp and the veggies to the orzo top with fresh dill and feta cheese. Serve warm or chilled. Taste for seasoning and add salt and pepper if needed.
Substitutions for this Orzo Salad Recipe
Omit the shrimp for a vegetarian version (I've done that many times!)
Omit the cheese and shrimp and add some toasted pine nuts for a vegan version (I've also done this)
Replace the dill with parsley, basil, or tarragon
Add different veggies, eggplant and/or cauliflower would be delicious
Swap the orzo for a different grain; farro, quinoa, or wheat berries would work well