Cook the orzo according to package instructions in salted water. While boiling, juice the lemon into a bowl and set aside for the salad dressing. Then, toss the peels into the boiling water.

Meanwhile, slice the zucchini thin with a knife or a mandolin. Sautee the zucchini in olive oil over medium heat until soft and most pieces have caramelization. Lightly salt, and set aside.

Drain and rinse the canned white beans.

Prepare the salad dressing. To the bowl with lemon juice, add the minced shallot, grated garlic cloves, extra virgin olive oil, salt, and mustard. Whisk until combined. Mix in water, one tablespoon at a time until the desired consistency is reached (I add 2-3). Taste and adjust seasoning (perhaps adding salt).

Prepare the salad. To a large salad bowl, add the arugula, cooked zucchini, orzo, white beans, feta, pistachios, dill, and dressing. Mix until combined.