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Tzatziki Pasta Salad
This Tzatziki Pasta Salad is perfect for serving with Greek food. Flavored with olives, cucumber, and fresh dill, plus a creamy greek yogurt-feta dressing.
Course
Salad
Cuisine
American
Keyword
pasta
Prep Time
15
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
Author
Christin Mahrlig
Ingredients
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
(6-ounce) jar
marinated artichoke hearts,
drained (if they are large cut them into smaller pieces)
2/3
cup
Kalamata 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
Instructions
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.
Nutrition
Calories:
232
kcal