Ingredients

For the dressing:

• 1 cup plain Greek yogurt (Full-fat, 2% or non-fat) 
• 2 Tbsp. olive oil or avocado oil
• Juice of 1 lemon (~ ¼ cup)
• ½ tsp. lemon zest 
• 1 ½ tsp. dried oregano  (may sub basil or dill)
• 2 garlic cloves, minced (or 1 tsp. garlic powder)
• ½ tsp. sea salt
• ¼ tsp. black pepper

For the salad:

• 12 oz uncooked pasta, any shape, (gluten-free, if needed)
• 2 Tbsp. fresh dill, chopped (or 2 tsp. dried dill)
• 1 medium cucumber, sliced ¼ inch thick and quartered (~1 ½-2 cups)
• 1 ½ cups grape or cherry tomatoes, halved or quartered  
• 1 bell pepper (yellow, red or orange or mix), diced (~1 cup) 
• ½ medium red onion, diced (~¾ cup)
• 6 oz. feta cheese (¾ cup) + more to sprinkle on top, if desired
• ½ cup kalamata olives, halved