16 ounce package gluten free penne pasta or any type of pasta**
1 cup pitted kalamata olives, sliced
1 cup cucumber peeled, seeded and diced
1 cup tomato, chopped
10 ounces marinated artichoke hearts, drained and chopped
1½ cups crumbled feta cheese (optional)
Instructions
Process the first 7 ingredients in a food processor until thoroughly blended.
Transfer to a bowl and cover. Chill 1 to 24 hours.
Cook pasta according to package directions; drain and rinse with cold water.
Place cooled pasta in a large bowl. Stir in olives, cucumbers and artichokes until well blended.
Add yogurt mixture and stir just until well coated.
Gently stir in feta cheese and tomatoes.
Cover and chill 1 hour.
Notes
*I use yogurt made from goat's milk **I use a gluten free pasta made from corn. *********DISCLAIMER************* This pasta salad should only be eaten the day it is made. Some gluten free pasta can have a flavor and texture change when refrigerated over night.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/07/25/greek-pasta-salad-gluten-free-recipe/