Festive pasta loaded with sharp cheeses, fresh veggies, and a tangy yogurt dressing for easy entertaining.
# What you need:
→ Pasta
01 - 14 oz rotini or fusilli pasta
→ Dressing
02 - 1 cup plain full-fat Greek yogurt
03 - 1/2 cup mayonnaise
04 - 2 tbsp Dijon mustard
05 - 2 tbsp lemon juice
06 - 1 tbsp honey
07 - 1 clove garlic, minced
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Cheeses
10 - 1 cup sharp cheddar cheese, diced
11 - 1/2 cup crumbled feta cheese
12 - 1/2 cup grated parmesan cheese
→ Vegetables & Add-ins
13 - 1 cup cherry tomatoes, halved
14 - 1 red bell pepper, diced
15 - 1 cup English cucumber, diced
16 - 1/2 cup red onion, finely chopped
17 - 1/2 cup pitted Kalamata olives, halved
18 - 1/4 cup sun-dried tomatoes, chopped
19 - 1/4 cup fresh parsley, chopped
# How to Make It:
01 - Boil pasta in a large pot of salted water until al dente according to package instructions. Drain and rinse under cold water to cool thoroughly.
02 - Whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, honey, garlic, salt, and pepper in a large bowl until smooth.
03 - Add cooled pasta to the dressing and toss until evenly coated.
04 - Gently fold in cheddar, feta, parmesan, cherry tomatoes, bell pepper, cucumber, red onion, olives, sun-dried tomatoes, and parsley.
05 - Refrigerate the salad for at least 30 minutes to allow flavors to develop. Stir before serving and garnish as desired.
