Fusilli Creamy Greek Pasta Salad

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Ingredients

2 1/2 cups (625 ml)	Catelli® Healthy Harvest® Multigrain Fusilli
1/2 cup (125 ml)	1 % plain yogurt
1/3 cup (75 ml)	crumbled low fat feta cheese
2 tbsp (30 ml)	chopped fresh oregano leaves
2 tbsp (30 ml)	red wine vinegar
1 tbsp (15 ml)	finely grated lemon zest
4	finely chopped kalamata olives
2	cloves garlic, minced
1/4 tsp (1 ml)	each salt and pepper
2 cups (500 ml)	each chopped tomatoes and cucumbers
1 cup (250 ml)	chopped orange pepper
1/2 cup (125 ml)	thinly sliced red onion

1	Cook the fusilli according to package directions. Drain and rinse under cold, running water until cool. Drain well and set aside.
2	Stir the yogurt with the feta, oregano, vinegar, lemon zest, olives, garlic, salt and pepper.
3	Toss the rotini with the cucumber, tomatoes, pepper, onion and yogurt mixture until evenly coated.