Ingredients
Scale
8 oz (225g) penne pasta
1 English cucumber, diced
2 cups cherry tomatoes, halved
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
1/4 cup fresh dill, chopped
1 cup Greek yogurt (2% fat)
1 lemon, juiced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
Instructions
Cook pasta according to package instructions; drain
Chop cucumber, tomatoes, olives, and dill
In a bowl, whisk Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper
Combine cooked pasta, vegetables, and dressing
Stir in feta cheese and dill
Chill for 30 minutes before serving
Notes
Use full-fat Greek yogurt if a richer texture is desired
Add bell peppers or red onion for extra crunch
Store refrigerated for up to 24 hours
- Prep Time: 15
- Cook Time: 12
- Category: Quick Chicken
- Method: Mixing
- Cuisine: American-Mediterranean
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 25mg