While you're getting organized, start by whisking together the dressing ingredients in a small bowl: the 2.5 tablespoons olive oil, white vinegar, minced garlic, mustard, honey, and red pepper flakes. Whisk until emulsified and set aside. This allows the flavors to meld while you cook. Meanwhile, zest and juice your lemon half, chop your parsley, and mince your garlic so everything is ready to go. I always make my dressing first so the garlic has time to flavor the oil while I'm handling the other components—it makes a real difference in depth of flavor.

Bring a pot of salted water to a boil and cook the orzo for 5-7 minutes until al dente, then drain thoroughly and toss with 2 tablespoons olive oil to prevent sticking. While the orzo cooks, heat a large skillet over medium-high heat and cook the zucchini slices for 3-5 minutes per side until they develop light golden color and are tender-crisp. Transfer to a plate and season lightly with salt and pepper. The orzo and zucchini will finish around the same time, making this step efficient.

In the same skillet used for the zucchini (no need to wash it—those browned bits add flavor), cook the shrimp over medium-high heat for 1-2 minutes per side until they turn opaque and pink. They'll cook very quickly, so watch carefully to avoid overcooking. Season with a pinch of salt and pepper as they cook.

In a large bowl, combine the cooked orzo from Step 2, sautéed zucchini from Step 2, cooked shrimp from Step 3, arugula, and feta crumbles. Pour the dressing from Step 1 over everything and toss gently but thoroughly to coat all components. I like to reserve a small handful of fresh arugula to add at the very end so it stays bright and crisp rather than wilting from the warm ingredients. Taste and adjust seasoning with additional salt and pepper if needed, then top with the lemon zest and fresh parsley for bright, fresh flavor.