Total Time:

10 min(Preparation) / 10 min(Cooking)



Fusilli Creamy Greek Pasta Salad


 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
4finely chopped kalamata olives
2cloves 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


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


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