1 x 250g tub Greek Yoghurt
1/3 cup good quality Mayonnaise
1/4 cup Feta Cheese
2 cloves Garlic
1 Tbls Lemon Juice
½ tsp Salt
¼ tsp Black Pepper
2 tsp Red Wine Vinegar
2 Tbls Olive Oil
1 Packet Penne Pasta, cooked al dente
2/3 cups Kalamata olives
1 Jar Marinated Artichoke Hearts, cut into smaller pieces
250g diced Colcom Hot Salami
¼ cup sliced Sun-Dried Tomatoes, packed in oil
1 small Cucumber, diced
½ cup Feta Cheese
½ Red Onion, finely sliced
2 Tbls chopped fresh Dill
- In a bowl, stir together Greek yoghurt, mayonnaise, ¼ cup feta, garlic, red wine vinegar, lemon juice, salt, pepper and olive oil.
- In a large bowl, combine pasta, artichoke hearts, salami, olives, sun-dried tomatoes, cucumber, and red onion.
- Pour dressing over the pasta mixture and toss to coat. Season to taste with more salt and pepper.
- Sprinkle ½ cup feta cheese and dill on top.
Refrigerate until ready to serve.