Greek Pasta Salad

Maxine

1 lb pasta such as cavapatti or penne (cooked according to package directions)

¾ cup plain Greek yogurt

⅓ cup mayonnaise

2 tablespoons lemon juice

1 clove garlic, minced

1 cup roughly chopped Reese marinated artichoke hearts,(drained save for dressing)

1 cup Reese Hearts of Palm roughly chopped

¼ cup red onion finely diced

¼ cup Feta Cheese (crumbled)

½ cup sliced black olives

½ cup grape tomatoes

¼ chopped Flat Leaf Parsley

Kosher salt and freshly ground black pepper, to taste

Cook the pasta according to package directions.

While the pasta is cooking, combine the Greek yogurt, mayonnaise, lemon juice, garlic, artichoke marinade in a small bowl and set aside.

Drain the pasta and run cold water over it. Place the pasta in the large bowl, add olives, hearts of palm, artichoke hearts,onion and tomatoes and stir until combined. Add dressing and toss until everything is coated. Add in chopped flat leaf parsley and stir again. Season with salt and black pepper,add feta cheese on top of salad.Serve and enjoy.

Store covered in the refrigerator for up to 2 days.

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