Greek pasta salad with sun-dried tomato vinaigrette
INGREDIENTS
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For the dressing:
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1 garlic clove
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7 sun-dried or slow-roasted tomato halves, roughly chopped
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2 Tbsp plain nonfat yogurt
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1 tsp Greek seasoning
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1/4 cup white wine vinegar
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1/4 cup extra virgin olive oil
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1-1/2 tsp agave nectar (or honey, or sugar substitute)
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5-6 tsp water
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For the salad:
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8 oz rotini or other twisty pasta (I use Dreamfields)
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1-1/2 cup diced fresh tomatoes, any type
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1 cup diced cucumber (I use seedless English cucumber)
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1/2 medium green bell pepper, diced
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1/2 cup pitted large black olives, sliced in half
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3 Tbsp chopped fresh dill
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1/2 cup crumbled feta cheese, or more to taste
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