Tangy Tzatziki Pasta Salad PRINT
- YIELD: 10 servings
Greek side dish, especially good with grilled chicken.
|1||16-oz container low-fat plain Greek yogurt|
|¼||cup olive oil|
|1||T fresh dill, chopped|
|1||T lemon juice|
|1||t sea salt|
|½||t freshly ground pepper|
|1||16-oz pkg penne pasta (whole wheat can be used)|
|1||cup pitted kalamata olives, sliced|
|2||cucumbers, peeled, seeded, and diced|
|¾||cup sun-dried tomatoes in oil, drained and chopped|
|1||9.9-oz jar marinated artichoke hearts, drained and chopped|
|1-½||cups crumbled feta cheese|
Process the first seven ingredients in a food processor for 30 seconds or until thoroughly blended. Put into a bowl, then cover and chill for 1 to 24 hours.
Cook pasta according to the package directions. Drain and rinse with cold water.
Place cooled pasta in a large bowl. Stir in olives and next three ingredients until well blended. Add yogurt mixture and stir just until well coated. Gently stir in feta cheese.
Cover and chill for one hour.