Ingredients:

  • 16 oz (450g) rotini or cellentani pasta
  • 1 cup (150g) English cucumber, diced
  • 1 pint (250g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (70g) kalamata olives, pitted and sliced
  • 1 cup (120g) red bell pepper, diced
  • 6 oz (170g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 3/4 cup (180g) plain Greek yogurt
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for al dente. Drain immediately and rinse under cold water for 30 seconds to stop the cooking process.
  2. In a small bowl, combine the Greek yogurt, olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and pepper. Whisk vigorously until the mixture is velvety and completely smooth.
  3. In a large mixing bowl, toss the cooled pasta with the creamy dressing until every spiral is coated.
  4. Gently fold in the diced cucumber, tomatoes, red onion, olives, and bell pepper. Finally, fold in the crumbled feta and fresh parsley, being careful not to over-mix.