Tangy Tzatziki Pasta Salad

Yield: 10 Servings

Photo: Jennifer Davick; Prop Styling: Caroline M. Cunningham

• 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

Directions:

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.

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