* 25 min prep time
* 20 min cook time
* 151 calories
* 14 ingredients
* 8 servingsINGREDIENTS
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 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 cheeseINSTRUCTIONS
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.