Pinterest

207
Print

423
Save

132
Facebook

11
Email

27

Greek Tzatziki Pasta Salad

Prep 30 min
Total 30 min
Servings 6

Grape tomatoes, chopped cucumber, kalamata olives, red onion and feta cheese — the gang’s all here! Combine this classic lineup with all the makings of a pasta salad, and you’re looking at the most requested side of summer. MORE+ LESS-

By Tablespoon Kitchens

May 11, 2017

Ingredients

box Betty Crocker™ Suddenly Pasta Salad™ classic pasta salad mix

tablespoons cold water

tablespoons olive oil

1/2

cup plain Greek yogurt

teaspoon fresh lemon juice

tablespoon chopped fresh dill weed

1/2

cup chopped cucumber

1/2

cup quartered grape tomatoes

1/3

cup pitted whole kalamata olives

1/4

cup chopped red onion

1/4

cup crumbled feta cheese

1/4

cup Progresso™ marinated artichoke hearts, chopped (from 6-oz jar)

Steps

Hide Images

1

Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add pasta (from salad mix box). Gently boil uncovered 12 minutes, stirring occasionally; drain. Rinse with cold water; drain well.
2

Meanwhile, in large bowl, stir together seasoning mix (from salad mix box), 3 tablespoons cold water and the olive oil. Stir in Greek yogurt, lemon juice and fresh dill weed.
3

Stir cooked pasta, cucumber, tomatoes, olives, onion, feta cheese and artichoke hearts into dressing mixture. Serve immediately, or cover and refrigerate.

Expert Tips

If desired, stir in a few teaspoons more olive oil to moisten refrigerated salad.
Add chopped cooked chicken to make this pasta salad into a full meal.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 480mg; 20%
Potassium: 125mg; 4%
Total Carbohydrate: 30g; 10%
Dietary Fiber 2g 8% Sugars 4g
Protein: 7g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 4%; 4%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;