Tangy Tzatziki Pasta Salad

Tangy Tzatziki Pasta Salad Recipe
Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham
2012 Side Dish Smackdown Winner: Best Pasta Salad

Yield:

Makes 10 servings

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 2 Hours, 35 Minutes

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

Preparation

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.

Note:

Dawn Moore, Warren, Pennsylvania,

June 2012
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