Description
Discover the refreshing flavors of Lemony Dill Greek Pasta Salad! Learn how to make this zesty dish with a blend of herbs, lemon, and fresh veggies. Perfect for any occasion!
Ingredients
- 15oz (425 g). container plain Greek yogurt ($1.00)
- 1/4 cup (60 ml) mayonnaise ($0.28)
- 1 clove garlic, minced ($0.08)
- 1 fresh lemon ($0.67)
- 1/4 tsp (1 ml) salt ($0.01)
- 1/4 tsp (1 ml) dried dill ($0.05)
- Freshly cracked black pepper ($0.05)
- 1 lb (454 g). penne ($1.29)
- 1 cup (240 ml) grape tomatoes ($1.25)
- 1 cucumber (about 2 cup (480 ml) s chopped) ($1.69)
- 1 15oz (425 g). can quartered artichoke hearts ($2.59)
- 1/4 red onion ($0.34)
- 2 oz (57 g). feta ($1.12)
Instructions
- Start by making the dressing so the flavors can meld. Use a zester or fine grater to remove the zest from the lemon. In a small bowl, mix together the Greek yogurt, mayonnaise, garlic, 1 tablespoon of lemon juice, 1/2 teaspoon of lemon zest, salt, dill, and a few grinds of black pepper. Chill the dressing until needed.
- Boil the pasta in lightly salted water as per the instructions on the package. Once cooked, drain it and rinse briefly with cold water to cool it down. Allow the pasta to drain until just slightly sticky.
- While the pasta is on the stove, slice the cucumber and then quarter the slices. Cut the grape tomatoes in half. Finely chop the red onion. Drain the artichoke hearts and chop them roughly. Crumble the feta cheese.
- After the pasta has cooled and drained, place it in a large bowl. Add the cucumber, tomatoes, red onion, artichoke hearts, feta, and the creamy lemon dill dressing. Mix until everything is well-coated. Serve right away or keep in the fridge until you’re ready to serve.
Notes
- Press the lemon firmly on the counter before zesting and juicing to enhance its flavornFinely mince the garlic for a smoother dressing and to avoid overpowering bitesnRinse pasta with cold water to halt cooking and prevent sticking
