Ingredients:

  • 16 oz (450g) whole grain rotini or penne pasta
  • 2 cups (300g) cherry tomatoes, halved
  • 1 English cucumber, diced (approx. 12 oz / 340g)
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (70g) Kalamata olives, pitted and sliced
  • 1 cup (150g) red bell pepper, diced
  • 1/2 cup (60g) fresh parsley, chopped
  • 3/4 cup (170g) plain non-fat Greek yogurt
  • 3 tbsp (45ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (75g) low-fat feta cheese, crumbled

Instructions:

  1. Boil a large pot of salted water. Add the whole grain pasta and cook until just al dente.
  2. Drain the pasta in a colander and immediately rinse with cold water until the pasta feels cool to the touch. Transfer to a large mixing bowl.
  3. In a small bowl or mason jar, combine the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Whisk vigorously until the mixture is smooth and velvety.
  4. Add the cherry tomatoes, cucumber, red onion, olives, and bell pepper to the cooled pasta.
  5. Pour the creamy dressing over the mixture and toss gently until every piece of pasta is evenly coated.
  6. Fold in the crumbled feta and fresh parsley last to keep the cheese from breaking down.
  7. Chill in the refrigerator for at least 30 minutes before serving.