Tzatziki Pasta Salad

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process. Transfer to a large bowl and toss with 1 tablespoon of olive oil to prevent sticking.
2. Prepare the cucumbers
   Cut the cucumbers in half lengthwise and use a spoon to scoop out the seeds. Dice the cucumbers into small pieces, then place them in a colander. Sprinkle with ½ teaspoon salt and let sit for 10 minutes to release excess moisture. Pat dry with paper towels.
3. Make the tzatziki dressing
   In a medium bowl, combine the Greek yogurt, minced garlic, chopped dill, lemon juice, remaining olive oil, salt, and pepper. Whisk until smooth and well combined. Taste and adjust seasoning if needed.
4. Combine the salad
   Add the drained cucumbers, halved cherry tomatoes, diced red onion, and Kalamata olives to the bowl with the pasta. Pour the tzatziki dressing over the pasta mixture and toss gently until everything is well coated.
5. Add the finishing touches
   Fold in the crumbled feta cheese, reserving a small amount for garnish. Gently toss to incorporate. Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice to taste.
6. Chill and serve
   Cover the pasta salad and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to meld together. Before serving, give it a good stir, sprinkle with the reserved feta cheese and additional fresh dill for garnish.