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

Cold Pasta Salad

I normally don't add in-between pics, but these veggies are just too pretty to ignore

• Whole grain rotini, about 1/2 a box
• 3-4 large handfuls grape tomatoes, chopped in half
• 1 zucchini, coarsely chopped
• 1/2 green bell pepper, coarsely chopped
• 1/2 small onion, chopped
• 1/4 cup reduced fat mayo
• 2 tbsp red wine vinegar
• 2 heaping tbsp plain Greek yogurt
• 2 tsp dijon mustard
• 1/4 tsp dried oregano
• 1/4 tsp garlic powder
• salt

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


While the pasta is cooking, chop the veggies. Combine veggies and remaining ingredients.

When the pasta is finished, drain and rinse with cold water. Add to the veggie mixture. Stir to thoroughly combine.

Adapted from skinnytaste.com