Tzatziki, the tangy-creamy yogurt sauce or dip often used to accompany Greek and Turkish dishes, is the inspiration for the dressing in this pasta salad filled with kalamata olives, grape tomatoes, artichoke hearts, red onions and feta cheese.

By Joanna Pruess

See other related recipes in Pasta Dishes from Around the World.

Yield: 6 (8-ounce) portions
Cooking time: 35 minutes
Shelf life: best within 2 to 3 days


8 ounces penne pasta
8 ounces plain Greek yogurt
¼ cup extra-virgin olive oil
2 cloves garlic
1 tablespoon fresh lemon juice
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup chopped mint leaves
¹⁄3 cup chopped scallions (about 2 large, white and light green parts)
1 medium cucumber (about 7 ounces), peeled, seeded and diced
1 (9-ounce) jar marinated artichoke hearts, drained and cut in thirds crosswise
½ cup pitted kalamata olives, halved lengthwise
¼ cup finely chopped red onion
¾ cup crumbled feta cheese
¾ cup grape tomatoes, halved lengthwise
¼ cup coarsely chopped flat-leaf parsley


1. Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package directions. Remove, rinse under cool water, drain well and set aside.

2. Prepare the tzatziki: In the jar of a blender, combine the yogurt, olive oil, garlic, lemon juice, oregano, salt and pepper and puree until smooth. Add the mint and scallions and blend briefly. Refrigerate until ready to prepare the salad.

3. In a large bowl, combine the cucumber, artichoke hearts, olives and red onion with the pasta and tzatziki dressing; toss to mix. Add the feta, tomatoes and parsley and gently turn to blend. 

NUTRITIONAL DATA (per 8-ounce portion): Calories: 250; Cholesterol: 35 mg; Sodium: 580 mg; Fat: 17 g; Dietary Fiber: 3 g