For the dressing:

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

For the salad:

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