Tangy Greek Pasta Salad

• 2 containers plain Greek yogurt (about 12 oz)
• 1 tbsp lemon juice
• 2 tbsp EVOO
• dill weed
• 2 cloves garlic, finely chopped
• salt
• 1 box whole grain pasta (I combined leftover spirals and penne)
• 3 spoonfuls Kalamata olives, chopped
• 1 cucumber, coarsely chopped
• 2 handfuls sun-dried tomatoes, chopped
• 1 jar artichoke hearts, drained and chopped
• 1 plastic container feta cheese

Bring a salted pot of water to a boil. Add the pasta and cook according to package directions, about 10 minutes.

While the pasta is cooking, whisk together first six ingredients until thoroughly combined. Let chill in the fridge for about 20 minutes minutes.

When the pasta is fully cooked, drain and rinse with cool water. Add the yogurt mixture to the pasta and stir to combine until all the pasta is evenly covered. Add the remaining veggies and combine. Add the feta cheese and give a final stir. Let chill another half hour before serving.

Adapted from myrecipes.com

Greek Quesadilla

Amounts good for one quesadilla. Easily can be altered to serve more than one.

• 2 carb balance tortillas
• 2 handfuls shredded part skim mozzarella cheese
• 1 small handful feta cheese
• 1 handful spinach leaves
• 2-3 Kalamata olives
• 1 small hanful onions, chopped
• dried oregano
• 2 spoonfuls sun-dried tomato and olive oil bruschetta
• EVOO spray

The bruschetta works well two ways. It can either be used as a nice spread at the bottom of the quesadilla or dolloped on top of the other ingredients at the end. I made one each way and both worked fine.

After the bruschetta base/or as the first ingredient, evenly spread out a layer of the mozzarella on the first tortilla. Add the feta, olives, onions and spinach. If you dollop the bruschetta, add that now. Sprinkle with the oregano. Add a little more mozzarella.

Like my other quesadilla recipes, I used my sandwich maker for the one, so cooking times will vary depending on cooking method. Spray each side of the sandwich maker with the EVOO spray. Add the loaded tortilla. Top with the second, close the lid and cook for about 3 minutes per side.

Adapted from acouplecooks.com