Friday, June 1, 2012

Tangy Tzatziki Pasta Salad

This was a great twist on normal pasta salad.  The mediterranean flare was delicious.  We had it for dinner this week (by itself) and everyone was satisfied.  The recipe makes a lot of yogurt sauce and I ended up only using about two-thirds because I thought the flavor would over-power the other ingredients.

1 16oz. container low-fat Greek yogurt
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh dill  (I used 1 tsp. dried)
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • garlic cloves
  • (16-oz.) package penne pasta
  • 1 cup pitted kalamata olives, sliced
  • cucumbers, peeled, seeded, and diced
  • 3/4 cup sun-dried tomatoes in oil, drained and chopped
  • (9.9-oz.) jar marinated artichoke hearts, drained and chopped
  • 1 cup crumbled feta cheese
  1. Process first 7 ingredients in a food processor (or Vitamix!) for 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.

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