Pasta salad with cucumber dressing
Greek Pasta Salad with Cucumber Yogurt Dressing
A spin on a classic summer side; blend fresh cucumbers with Greek yogurt, lemon juice and herbs like dill and oregano to create a yummy dressing. Toss with cooked pasta, veggies and feta.
Prep time: 25 minutes
Cook time: 20 minutes
1/2 cup cucumber, peeled, seeded and diced
1/2 cup plain Greek nonfat yogurt
2 tablespoons light mayonnaise
1 teaspoon lemon juice
1 teaspoon McCormick Gourmet Organic Garlic Powder
1 teaspoon McCormick Gourmet Organic Dill Weed
1/2 teaspoon McCormick Gourmet Organic Oregano
1/2 teaspoon McCormick Gourmet Sicilian Sea Salt
8 ounces pasta, such as cellentani or gemelli
2 cups broccoli florets
1 cup heirloom cherry tomatoes, quartered
1/4 cup thinly sliced red onion
1/4 cup pitted Kalamata olives, quartered
2 tablespoons crumbled feta cheese
For the Cucumber Yogurt Dressing, place cucumber, yogurt, mayonnaise, lemon juice, garlic powder, dill, oregano and sea salt in blender container; cover. Blend on high speed until smooth. Refrigerate until ready to use.
For the Greek Pasta Salad, cook pasta as directed on package, adding broccoli during the last 1 minute of cooking. Rinse under cold water; drain well.
Place cooked pasta, broccoli, tomatoes and onions in large bowl. Add Cucumber Yogurt Dressing; toss gently to coat. Top with olives and feta cheese. Serve immediately or refrigerate until ready to serve.