1 (7-ounce) container low-fat plain greek yogurt
1/3 cup mayonnaise
1/4 cup feta cheese
1 clove garlic, chopped
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil
12 ounces penne pasta, cooked to al dente
1 ounce jar marinated artichoke hearts, drained (if they are large cut them into smaller pieces), 6-
2/3 cup Kalamata olives(or black olives)
1/4 cup slivered sun-dried tomatoes, the kind packed in oil
1 small cucumber, diced
1/4 cup finely chopped red onion
1/2 cup feta cheese
2 tablespoons chopped fresh dill (or 2 tsp dried dill)
In a bowl, stir together greek yogurt, mayonnaise, 1/4 cup feta cheese, garlic, red wine vinegar, lemon juice, salt, pepper, and olive oil.
In a large bowl, combine pasta artichoke hearts, olives, sun-dried tomatoes, cucumber, and onion.
Pour dressing over pasta mixture and toss to coat. Season to taste with more salt and pepper.
Sprinkle I/2 cup feta cheese and fresh dill on top. Refrigerate until ready to serve.