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. |
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