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Tzatziki Pasta Salad Recipe

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This recipe for Tzatziki Pasta Salad, by , is from Recipes From Mom and Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Fisher


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.




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