Greek Pasta Salad Gluten Free
Author: 
 
Ingredients
  • 16 ounces plain yogurt*
  • ¼ olive oil
  • 1 Tablespoon fresh dill or 1 teaspoon dry dill
  • 1 Tablespoon lemon juice
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 3 garlic cloves
  • 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
  1. Process the first 7 ingredients in a food processor until thoroughly blended.
  2. Transfer to a bowl and cover. Chill 1 to 24 hours.
  3. Cook pasta according to package directions; drain and rinse with cold water.
  4. Place cooled pasta in a large bowl. Stir in olives, cucumbers and artichokes until well blended.
  5. Add yogurt mixture and stir just until well coated.
  6. Gently stir in feta cheese and tomatoes.
  7. 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/