Creamy Lemon Dill Greek Pasta Salad

Ingredients

• 5 oz container plain Greek yogurt
• 1/4 cup mayonnaise
• 1 clove garlic, minced
• 1 fresh lemon
• 1/4 tsp salt
• 1/4 tsp dried dill
• Freshly cracked pepper
• 1 lb. penne
• 1 cup grape tomatoes
• 1 cucumber
• 15 oz. can quartered artichoke hearts
• 1/4 red onion
• 2 oz. feta

Directions

1. Start with the dressing, since a little time in the refrigerator helps it come together. Zest the lemon with a zester or the fine side of a cheese grater. In a small bowl, mix the Greek yogurt, mayonnaise, garlic, 1 Tbsp lemon juice, 1/2 tsp lemon zest, salt, dill, and freshly cracked pepper, about 10-15 turns of the grinder. Chill the dressing until you need it.
2. Boil the pasta in lightly salted water following the package directions. Pour it into a colander, then give it a quick rinse with cool water to lower the heat. Leave it to drain until the outside feels a bit dry and tacky.
3. As the pasta cooks, slice the cucumber and cut each slice into quarter-rounds. Halve the grape tomatoes, finely dice the red onion, drain the artichoke hearts and give them a rough chop, and crumble the feta cheese.
4. When the pasta is cool and well drained, transfer it to a large bowl. Add the cucumber, tomatoes, red onion, artichoke hearts, feta, and creamy lemon dill dressing, then stir until everything is coated. Serve right away, or refrigerate until you’re ready to eat.