Food and Recipes Recipes Tangy Tzatziki Pasta Salad Be the first to rate & review! This Greek-style pasta salad includes kalamata olives, sun-dried tomatoes, and artichokes, creating a rich combination of flavors. Consider this recipe a healthy alternative to those mayo-laden macaroni salad recipes that seem to be on the menu for every summer cookout. We used a tangy combination of low-fat plain Greek yogurt, olive oil, fresh dill, lemon juice, sea salt, pepper, and garlic to create the delicious dressing. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on October 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick Hands On Time: 35 mins Total Time: 2 hrs 35 mins Yield: 10 servings Ingredients 1 (16-oz.) container low-fat plain Greek yogurt 1/4 cup olive oil 1 tablespoon chopped fresh dill 1 tablespoon lemon juice 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 3 garlic cloves 1 (16-oz.) package penne pasta 1 cup pitted kalamata olives, sliced 2 cucumbers, peeled, seeded, and diced 3/4 cup sun-dried tomatoes in oil, drained and chopped 1 (9.9-oz.) jar marinated artichoke hearts, drained and chopped 1 1/2 cups crumbled feta cheese Directions Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, and cover and chill 1 to 24 hours. Cook pasta according to package directions; drain and rinse with cold water. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Add yogurt mixture, and stir just until well coated. Gently stir in feta cheese. Cover and chill 1 hour. Rate it Print