1poundof small pasta such as campanellerotini or fusilli.
2small gherkin cucumbers or a large English cucumber diced1 cup
1.5cupsof grape tomatoes cut in half
1/2red onion diced1 cup
1cupcrumbled feta cheese
1/4cuppitted kalamata olive cut in half
2tablespoonsfresh flat leaf parsely
Dressing
1/2cupolive oil
1/2cupfreshly squeezed lemon juice
3/4cupGreek yogurtwhole milk
1clovegarlic minced
1/2teaspoondried oregano
salt and pepper to taste
Instructions
Cook the pasta to al dente and drain.
While the pasta is cooking chop up all the ingredients.
Combine the pasta with the vegetables, cheese, and olives.
Whisk together all of the ingredients for the dressing together in a separate bowl.
Pour half the dressing over the pasta mix and stir.
Refrigerate.
When you are ready to serve add the remaining dressing and toss well.
Notes
This is a great one to make ahead and that's why the dressing is double. The pasta will soak up the dressing while in the refrigerator. Simply add the remaining dressing when you are ready to serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.