FUSILLI CREAMY GREEK PASTA SALAD

(RECIPE POSTED BY MELISSA MOASE)

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

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