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Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. (Refer to package instructions). Drain and set aside.
While orzo is cooking, cut up chicken sausage and cook in a separate pan.
Add the orzo to a large bowl and toss with the olive oil, white wine vinegar, lemon juice, lemon zest, salt, and garlic powder.
Add the chicken sausage, asparagus, zucchini, shallot, feta, and dill. Toss to evenly combine.
Serve immediately or keep chilled in the refrigerator until serving.