Greek Salad with Spicy Yogurt Dressing

1 cup DLM Authentic Italian Riccioli Pasta
1 tomato
1 cucumber
1 small red onion
Romaine lettuce, 1 head
¼ cup Kalamata Olives (from Olive Bar)
¼ cup Greek yogurt
1–2 tsp Sriracha hot sauce (depends on how much heat you want)
1 tsp lemon zest
2 Tbsp lemon juice
1 garlic clove, minced
Salt and pepper to taste
¼ cup DLM Vera Jane’s Extra-Virgin Olive Oil
1 Tbsp feta cheese, crumbled

Boil water and cook pasta according to package directions.

Drain and set aside. Wash tomato and cucumber. Quarter tomato and cut each quarter in half so you have 8 tomato wedges. Slice cucumber into ¼ inch slices. Peel red onion and slice into ¼-inch slices and break into rings.

Wash the romaine and put through a salad spinner or pat dry. Assemble the lettuce, pasta, cucumber slices, onion rings, tomato wedges, and olives on a plate.

To make dressing, add the Greek yogurt, sriracha sauce, lemon zest, lemon juice, minced garlic, salt, and pepper to a food processor. Slowly add the olive oil and blend until smooth. Pour the dressing into a small bowl.

Drizzle the lettuce mixture with the dressing and top with

crumbled feta cheese.

Makes 2 servings
Prep Time: 30 Minutes
Cook Time: 30 Minutes

Per serving: 522 calories; 37g total fat; 5g saturated fat; 8mg cholesterol; 616mg sodium; 40g total carbohydrates; 6g dietary fiber; 10g protein;

Allergy Warning: Contains milk and wheat