Orzo Salad with Lemon Basil Dressing

Dressing: Add olive oil, fresh basil leaves, plain greek yogurt, juice of 1 lemon, kosher salt, and black pepper to a small food processor or blender. Blend until smooth. Set aside.

Orzo Salad: Cook orzo in a large pot of salted, boiling water until al dente. Drain the orzo and add it to a large bowl. Drizzle a little olive oil over top and toss to keep from sticking. Add the chopped cucumber, kalamata olives, and sliced pepperoncini peppers to the bowl, and toss. Pour the lemon basil dressing over top and gently mix to incorporate. If possible, let the orzo salad sit for a bit to soak in all the flavors. If you can't wait, top with crumbled goat cheese and lemon zest, then serve!