Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tsp (6g) Salt
  • 1/2 cup (115g) Mayonnaise
  • 1/4 cup (60g) Plain Greek yogurt
  • 3 tbsp (45ml) Fresh lemon juice
  • 1 tbsp (15ml) Extra virgin olive oil
  • 2 cloves (6g) Garlic, minced
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 cup (130g) English cucumber, diced
  • 1/4 cup (40g) Red onion, finely diced
  • 1/2 cup (30g) Fresh parsley, chopped
  • 1/4 cup (15g) Fresh dill, chopped
  • 1/4 cup (15g) Fresh chives, sliced

Instructions:

  1. Boil the pasta in salted water until al dente. Immediately drain and rinse under cold running water until the noodles are completely cool to the touch.
  2. In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and olive oil. Stir in the minced garlic, salt, and pepper until the mixture is velvety.
  3. In a large mixing bowl, combine the cooled pasta and the chopped vegetables.
  4. Pour the dressing over the pasta and vegetables. Fold gently with a spatula until evenly coated, then stir in the fresh parsley, dill, and chives.