ORZO PASTA OR SHORT PASTA OF CHOICE
CASTELVETRANO OR KALAMATA OLIVES
ROASTED RED PEPPERS
PLAIN GREEK YOGURT
EXTRA VIRGIN OLIVE OIL
KOSHER SALT & GROUND BLACK PEPPER
Bring a large pot of generously salted water to a boil. Once boiling, add the orzo and cook, stirring occasionally, until the orzo is cooked to al dente according to package directions, about 7-8 minutes. Drain & immediately rinse with cold water. Set aside to drain well.
As the orzo cooks, prep the remaining ingredients starting with the onion. Place the finely diced red onion in a small bowl & squeeze the lemon juice over top. Stir to combine & set aside to sit as you prepare the remaining ingredients. Slice the tomatoes, dice the cucumbers, tear or roughly chop the olives, etc. Once all of your ingredients are prepped, drain the lemon juice from the onions & discard.
Placed the grated cucumber on a kitchen towel & wring the towel over the sink to squeeze out excess water - there will be a lot! Transfer the cucumbers to a medium bowl. Add the plain Greek yogurt, lemon zest & juice, garlic, dill, & olive oil. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Stir to combine. Taste & adjust seasoning as desired.
To a large bowl, add the orzo, red onion, tomatoes, cucumber, olives, roasted red pepper, & feta. Pour the creamy tzatziki dressing over top. Toss to combine. Taste & adjust seasonings as desired. Serve immediately at room temperature or chill to serve cold.