Greek Penne Pasta is the perfect dish when it’s too hot to cook! The Greek sauce is what really makes this dish, along with the roasted red peppers, pepperocini and black olives.
Not All Pasta is Italian
Who says pasta has to be Italian? This Greek Penne Pasta is really good when it’s just too hot to cook and/or eat a heavy meal. You probably already have most of the ingredients in your pantry! The Greek yogurt sauce with fresh dill and cucumber is what makes this dish really stand out!
You can use any pasta for this dish, but I’ve found tubular pastas-penne, rigatoni, macaroni or rigate-works best because the tubular pastas allow the sauce to hide in each pasta tube, making each bite more creamy than the one before.
Do I Have to Use Greek Yogurt?
No, you can use a traditional yogurt, but Greek yogurt is thicker than French or American yogurts. The thick, creamy sauce is key to this dish. According to the The National Yogurt Association, it is best to look for a “Live and Active Cultures” seal on yogurt packaging, to ensure you’re not getting one that is partially GMO or high in sugar.
What Can I Serve with Greek Penne Pasta?
Since there’s already an element of dill and cucumber in the sauce, I recommend a light cucumber and red onion salad and perhaps some kalamata olives, dolmas or pita bread. This would also go great with Mediterranean Lamb Loins.
Greek Penne Rigate
- 1 lb. penne rigate pasta
- 1/4 cup roasted red peppers chopped
- 2 tablespoons pepperoncini chopped, include juice
- 4 tablespoons Kalamata olives chopped
- feta cheese optional
- salt and pepper to taste
- 1 1/2 cup Greek yogurt whole fat is best
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 medium cucumber finely chopped and drained well
- 2 cloves garlic finely minced
- 1/2 teaspoon fresh dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon olive oil
- Bring 10 cups water to boil
- Prepare veggies: chop peppers; pulse cucumber in food processor; remove and place in paper towel; squeeze excess moisture out
- Combine all sauce ingredients in bowl; set aside
- Cook pasta; drain; add sauce and chopped vegetables to warm pasta and combine well
- Garnish with feta cheese and pepper
- The Greek sauce, Tzatziki, can be served as a dip as well. Serve it chilled with pita bread or vegetables.