Greek Tzatziki Pasta Salad

Jane Wilt Whitworth

1 16 ounce package penne pasta
1 cup kalamata olives, pitted and cut in half
1 cucumber, chopped
1 cup cherry tomatoes, cut in half
½ cup crumbled feta cheese
1 jar marinated artichoke hearts, well drained, cut in half or quarters
¼  cup finely chopped red onion or green onions


2/3 cup Greek yogurt                                                                                                               2/3 cup mayonnaise
2 cloves garlic, minced
2 tablespoons fresh dill, chopped
1 teaspoon red wine vinegar
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
2 tablespoons olive oil
¼ cup feta
    Cook pasta according to directions. Drain and toss with a little olive oil.     Place in a large bowl. Add olives, cucumbers, tomatoes, artichokes, and feta.
    In a small bowl, mix dressing ingredients until well blended. Pour over pasta and vegetables in bowl and stir to combine. Chill for at least an hour.     Taste for seasonings. Add additional salt and pepper if needed.
    Yield 8-10 servings