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

1. In a bowl, stir together greek yogurt, mayonnaise, ¼ cup feta cheese, garlic, red wine vinegar, lemon juice, salt, pepper, and olive oil.

2. In a large bowl, combine pasta artichoke hearts, olives, sun-dried tomatoes, cucumber, and onion.

3. Pour dressing over pasta mixture and toss to coat. Season to taste with more salt and pepper.

4. Sprinkle I/2 cup feta cheese and fresh dill on top. Refrigerate until ready to serve.

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