Categories: Made
Ingredients
- 1 (7-ounce) container low-fat plain greek yogurt
- ⅓ 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)
- ⅔ 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
Directions
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In a bowl, stir together greek yogurt, mayonnaise, ¼ cup feta cheese, garlic, red wine vinegar, lemon juice, salt, pepper, and olive oil.
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In a large bowl, combine pasta artichoke hearts, olives, sun-dried tomatoes, cucumber, and onion.
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Pour dressing over pasta mixture and toss to coat. Season to taste with more salt and pepper.
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Sprinkle I/2 cup feta cheese and fresh dill on top. Refrigerate until ready to serve.