Ingredients you’ll need:

• 12 oz of cherry tomatoes, quartered

• 1/4 c fresh dill, chopped

• 1 tsp dried oregano

• 1 tsp garlic powder

• 2 Tbs lemon juice

• 1 c feta cheese, crumbled

• 1 c greek yogurt, whole milk plain no sugar added

• 2 c of gluten free pasta, cooked & drained

Kitchen “stuff” you’ll need: cutting board, large mixing bowl, strainer, stock pot, sharp knife, large spoon

Create.

In a medium bowl, mix all ingredients until well combined. Refrigerate 1-2 hours before serving. Enjoy! Great for a party, served on a bed of lettuce.

Other things to add -

Feel free to add chopped cucumber or kalamata olives if you like or have on hand. I am not an olive fan and I was out of cucs when I made this - both would be great additions to the flavor profile.

Finish.

Garnish with olive oil, cracked black pepper and extra sprigs of fresh dill.

“Lemony Mediterranean inspired… the Taste of SUMMER.”

Notes: I used: chickpea pasta and cherry tomatoes on the vine.

Substitutions: 1 tsp of dried dill for fresh

Recommend: farfalle, rotini, orzo or elbow pasta shapes

Additions if you have on hand: handful of chopped kalmata olives, 2 Persian cucumbers, chopped, 1/4 red onion chopped, 1/4 c of pine nuts