INGREDIENTS
•
1 (16-oz.) container low-fat plain Greek yogurt
•
1/4 cup olive oil
•
1 tablespoon chopped fresh dill
•
1 tablespoon lemon juice
•
1 teaspoon sea salt
•
1/2 teaspoon freshly ground pepper
•
3 garlic cloves
•
1 (16-oz.) package penne pasta
•
1 cup pitted kalamata olives, sliced
•
2 cucumbers, peeled, seeded, and diced
•
3/4 cup sun-dried tomatoes in oil, drained and chopped
•
1 (9.9-oz.) jar marinated artichoke hearts, drained and chopped
•
1 1/2 cups crumbled feta cheese