Tangy Tzatziki Pasta Salad

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.

Tangy Tzatziki Pasta Salad
Photo: Jennifer Davick
Hands On Time:
35 mins
Total Time:
2 hrs 35 mins
10 servings


  • 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


  1. 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.

  2. Cook pasta according to package directions; drain and rinse with cold water.

  3. 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.

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