Greek Pasta Salad with Cucumber Yogurt Dressing

Name: Greek Pasta Salad with Cucumber Yogurt Dressing
Prep time: 25 min
Cook time: 20 min
Yield: 8
Cuisine: Greek,
Ingredients: 1/2 cup cucumber peeled, seeded and diced; 1/2 cup plain Greek nonfat yogurt; 2 tbsps light mayonnaise; 1 tsp lemon juice; 1 tsp McCormick Gourmet™ Organic Garlic Powder; 1 tsp McCormick Gourmet™Organic Dill Weed; 1/2 tsp McCormick Gourmet™ Organic Oregano; 1/2 tsp sea salt grinder; 8 oz 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 tbsps crumbled feta cheese

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. Photo Credit: Julie Gransee of Lovely Little Kitchen.

25m

PREP TIME

20m

COOK TIME

151

CALORIES

14

INGREDIENTS

Servings: 8

Ingredients

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 Leaves
1/2 teaspoon McCormick® Sea Salt Grinder
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

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 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.