Greek Garden Pasta Salad

By jkenb

Ingredients

• 6 ounces dried whole grain or multigrain bow tie or rotini pasta (2 2/3 cups)
• 16 ounce carton regular plain fat-free yogurt or plain fat-free Greek yogurt (2/3 cup)
• 1/3 cup light mayonnaise or salad dressing
• 2 tablespoons fat-free milk
• 2 tablespoons snipped fresh dill weed or 1 1/2 teaspoons dried dill weed
• 2 tablespoons snipped fresh Italian (flat-leaf) parsley
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups chopped English cucumber
• 1 1/2 cups halved grape tomatoes
• 1 medium green sweet pepper, chopped(3/4 cup)
• 1/3 cup sliced green onions
• 1/3 cup quartered pitted Kalamata olives

Preparation

Step 1

1. Cook pasta according to package directions. Drain well. Rinse with cold water and drain again.

2. For dressing, in a large bowl stir together yogurt, mayonnaise, milk, dill, parsley, lemon peel, lemon juice, and pepper.

3. Stir the pasta, cucumber, tomatoes, sweet pepper, and green onions into the dressing. Toss gently to coat. Cover and chill in the refrigerator for 3 to 6 hours before serving. Fold in olives just before serving.