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Tangy Tzatziki Pasta Salad

Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham
Hands-on time 35 mins
Total time 2 hrs, 35 mins
Yield Makes 10 servings
2012 Side Dish Smackdown Winner: Best Pasta Salad

Ingredients

  • 1 (16-oz.) container low-fat plain Greek yogurt
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3 garlic cloves
  • 1 (16-oz.) package penne pasta
  • 1 cup pitted kalamata olives, sliced
  • 2 cucumbers, peeled, seeded, and diced
  • 3/4 cup sun-dried tomatoes in oil, drained and chopped
  • 1 (9.9-oz.) jar marinated artichoke hearts, drained and chopped
  • 1 1/2 cups crumbled feta cheese

How to Make It

  1. Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, and cover and chill 1 to 24 hours.

  2. Cook pasta according to package directions; drain and rinse with cold water.

  3. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Add yogurt mixture, and stir just until well coated. Gently stir in feta cheese. Cover and chill 1 hour.