Ingredients:
- 16 oz (450g) Rotini or Fusilli pasta
- 1 tbsp (15g) Sea salt
- 1 cup (150g) Red bell pepper, finely diced
- ½ cup (75g) Red onion, finely minced
- ½ cup (60g) Celery, diced
- ½ cup (75g) Cucumber, diced
- ½ cup (60g) Black olives, sliced
- ¼ cup (40g) Fresh parsley, chopped
- ½ cup (120ml) Mayonnaise
- ¼ cup (60g) Plain Greek yogurt
- 3 tbsp (45ml) Apple cider vinegar
- 1 tbsp (15ml) Extra virgin olive oil
- 1 tsp (5g) Garlic powder
- 1 tsp (5g) Dried Italian seasoning
- ½ tsp (3g) Salt
- ¼ tsp (1g) Black pepper
Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for 'al dente.' Drain in a colander and rinse briefly with cold water to stop the cooking process.
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, vinegar, and olive oil until smooth and glossy. Stir in the garlic powder, Italian seasoning, salt, and pepper.
- In a large mixing bowl, combine the cooled pasta, diced bell pepper, red onion, celery, cucumber, and olives. Pour 3/4 of the dressing over the mixture and fold gently with a spatula until evenly coated.
- Transfer the salad to an airtight container and refrigerate for at least 2 hours.
- Just before serving, stir in the remaining 1/4 of the dressing and the fresh parsley.