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This pasta salad provides a taste of the Mediterranean with crisp cucumbers, Kalamata olives and feta cheese. A yogurt dressing, accented with mint and oregano is a cool, refreshing change from the standard macaroni salad.
8 ounces elbow macaroni
1 1/2 cups plain yogurt
1 1/4 teaspoons McCormick® Gourmet Collection Mint Flakes
1 1/4 teaspoons McCormick® Oregano Leaves
1 teaspoon McCormick® Garlic Powder
3/4 teaspoon McCormick® Black Pepper, Ground
2 large tomatoes, cut in cubes
1 cucumber, halved lengthwise and thinly sliced
3/4 cup pitted Kalamata or black olives, sliced
4 ounces feta cheese, crumbled
1 tablespoon olive oil
Cook pasta as directed on package. Rinse under cold water; drain well.
Mix yogurt, mint, oregano, garlic powder and pepper in large bowl with wire whisk until well blended. Add macaroni and remaining ingredients; toss to coat well.
Serve immediately or refrigerate until ready to serve.
(Amount per serving)