1 6 oz package dried orzo
Juice from half a lemon
1 tsp dried oregano
1/4 cup plain nonfat Greek yogurt
1/4 cup cottage cheese
1/2 cup feta cheese crumbled or cubed
2 cloves garlic, grated on a micro-plane grater
2 Tbsp olive oil
1 1/2 cups grape or cherry tomatoes, halved
1 1/2 cups cucumber seeded and cut into cubes
1/2 cup feta cheese crumbles
1/4 cup pitted kalamata olives, chopped
2 green onions, sliced (green parts only)
1/4 cup chopped parsley
Salt and freshly ground black pepper to taste
Cook orzo according to package directions and rinse with cold water. Set aside to cool.
Combine the lemon juice, oregano, Greek yogurt, cottage cheese, feta, garlic and olive oil in the bowl of a small food processor. Pulse until well combined and smooth.
Place the tomatoes, cucumber, kalamata olives, green onion, parsley, and cooked orzo in a large bowl. Pour the dressing over the top; toss well. Taste and add salt and pepper as needed. Serve at room temperature or slightly chilled.