Bring a salted pot of water to a boil. Add 1 cup of uncooked orzo and cook al dente according to package instructions. Rinse it under cool water and drain before transferring to a large bowl.

In a small bowl, whisk together 2 heaping tablespoons of mayo, 1 heaping tablespoon of sour cream, 1/2 teaspoon of Dijon mustard, 1/2 tablespoon of olive oil, 1 tablespoon of lemon juice, lemon zest, 1/8 teaspoon of garlic powder, and salt & pepper to taste.

Add the chopped cucumbers, red onion, capers, and torn smoked salmon to the orzo in the large bowl. Pour the prepared dressing over the top and toss gently until well combined.

Taste the salad and adjust seasoning with more salt & pepper if needed. Serve immediately or chill for 30 minutes before serving.