In My Kitchen: Tangy Tzatziki Pasta Salad

You’ve seen Greek salad, Greek orzo dishes, etc. Have you ever seen a Greek pasta salad? I sure haven’t, but boy is it delicious! Homemade tzatziki sauce ties the whole thing together.

Active time: 35 min // Total time: 2 hours 35 min

You’ll need:

  • 1 (16-oz.) container low-fat plain Greek yogurt
  • 1/4 cup olive oil
  • 1 tablespoon fresh dill, chopped
  • 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

Instructions: 

  1. Process Greek yogurt, olive oil, dill, lemon juice, sea salt, pepper and garlic cloves in a food processor 30 seconds, or until thoroughly blended. Transfer to a bowl, cover and chill for 1-24 hours.

2. Cook pasta according to package directions.

3. Place cooled pasta in a large bowl. Stir in olives, cucumbers, sun-dried tomatoes and artichoke hearts until well blended. Add tzatziki mixture, and stir just until well coated. Gently stir in feta cheese. Cover and chill at least 1 hour.

Source: Southern Living 

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