Cook orzo according to instructions on the package. Then cool briefly. While orzo is cooking, cut cucumbers in half then slice them diagonally. Toss with salt and sugar, cover and let sit for 30 minutes.
In a large mixing bowl combine tomatoes, red onions, peppers, olives, parsley and dill. Add the orzo pasta. Cover and make dressing.
To make the dressing put chopped shallots, lemon juice, red wine vinegar, honey, and Dijon in a food processor, then slowly drizzle in the olive oil until combined and smooth. Add pistachios and pulse until pistachios are chopped.
To make the whipped feta combine all ingredients in a food processor or blender and blend until very smooth.
To assemble the salad, pour dressing over orzo and mix well until all the orzo is coated with dressing. Top with dollops of whipped feta and garnish with dill and dust with smoked paprika.
