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.

Advertisement

Orange Chipotle-Spiced Pecan Mix

Recipe from Cooking Light/Laura Zapalowski, November 2008

 

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Yield: 2-1/2 cups (Servings size: 2 Tablespoons)

Ingredients:

• 1 tablespoon grated orange rind
• 1 tablespoon fresh orange juice
• 1 large egg white
• 2 cups pecan halves
• 1 tablespoon dark brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground chipotle chile pepper
• Cooking spray
• 1/2 cup sweetened dried cranberries

Directions: 

1. Preheat oven to 225°.
2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

Note: Store in an airtight container for up to one week.