Dill Cucumber Orzo with Tzatziki Drizzle

Ingredients:

1 cup dry orzo pasta

1 medium cucumber, diced

1/4 cup red onion, finely chopped

2 tablespoons fresh dill, chopped

1/4 cup crumbled feta cheese

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and black pepper to taste

For the Tzatziki Drizzle:

1/2 cup Greek yogurt

1/4 cup grated cucumber, squeezed dry

1 small garlic clove, minced

1 tablespoon fresh dill, chopped

1 teaspoon lemon juice

Pinch of salt

Directions:

Cook the orzo according to package instructions until

tender, about 8–10 minutes. Drain and rinse under cool

water.

In a large bowl, combine cooked orzo, diced cucumber,

red onion, fresh dill, feta cheese, olive oil, lemon juice,

salt, and black pepper. Toss well.

In a small bowl, mix Greek yogurt, grated cucumber,

garlic, dill, lemon juice, and salt until smooth.

Drizzle the tzatziki sauce over the orzo salad.

Serve chilled or at room temperature.