C brought home some really good pasta salad from Whole Foods a couple nights ago. I loved it! Bowtie pasta, chunks of feta, halved cherry tomatoes, and artichoke hearts all wrapped in a creamy dill dressing.
I was looking around for a recipe, and couldn’t find one anywhere. So today I’m trying my best to recreate it.
1 pound of Bowtie (Farfalle) pasta
7 ounces of plain greek yogurt
2 Tbsp. mayonnaise
juice of one lemon
6 ounces cherry tomatoes, rinsed and halved
14 ounces extra-small artichoke hearts (10-12 count per can), drained, rinsed, and quartered
2 ounces of feta cheese, crumbled
1-2 Tbsp. fresh dill, chopped (dried can also be used), to taste
Prepare pasta according to directions. Drain and rinse until cool, then let drain almost completely. Mix yogurt, mayonnaise, lemon juice. Add salt, pepper, and dill to taste. Add pasta, tomatoes, feta, and artichoke to a large bowl. Toss gently with dressing to coat. Can be served room temperature or chilled.