- 16 oz. short pasta (rotini, cavatappi or bow ties), wheat or gluten-free
- 3 tablespoons rice wine vinegar
- 2 tablespoons lemon juice
- ¼ cup olive oil
- ¼ cup plain yogurt
- ½ teaspoon garlic powder
- 1 teaspoon Greek seasoning
- ½ teaspoon kosher salt
- ½ cup sliced black olives
- 3 cups diced cucumber
- 1 pint cherry tomatoes, halved
- ½ cup crumbled feta cheese
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute. Drain and rinse under cold water, drain.
Meanwhile, in a large bowl, combine the rice wine vinegar, lemon juice, olive oil, yogurt, garlic powder, Greek seasoning, and kosher salt. Whisk well to combine and form a dressing.
Add the sliced olives and mix to combine. Stir in the pasta along with the cucumber and tomatoes; toss well. Add the feta cheese and stir just before ready to serve.
- Yields: 16 servings
- Preparation Time: 25 minutes
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