Greek Pasta Salad

As you well know if you live anywhere along the Eastern Seaboard, and probably just about everywhere else in North America for that matter, it is HOT out there. 90-100 degree weather = nah’ so much for cooking. Due to this swassy weather I’ve been craving cool and refreshing foods. What is cool and refreshing you might ask? Well, cucumbers, feta and dill to name a few.  So I came up with this lovely, light little pasta salad that is a cinch to throw together and avoids cooking. Ok, so it does require some cooking in the form of boiling pasta. Just do it quickly and run away from the pot and into the arms of a fan as fast as your sweaty little legs can carry you.

Greek Pasta Salad
serves four

Ingredients
2 cups (dry) whole wheat pasta (like shells, elbows or penne)
The juice and zest of one lemon
1/4 cup plain yogurt (I used organic fat-free)
1 tablespoon extra virgin olive oil
2 tablespoons low-fat mayonnaise
1/4 tsp. garlic powder
1/4 tsp. kosher salt
a few dashes of black pepper
2 inch piece of peeled and seeded cucumber, chopped into small pieces
3 tbsp. crumbled feta cheese
1 tbsp. chopped fresh dill

1.) Boil pasta until al dente (about 8-10 minutes)
2.) Drain pasta and allow to cool.
3.) Mix yogurt, lemon juice, olive oil, mayo, salt, black pepper, garlic powder and dill. Once combined, fold in feta and cucumber.
4.) Gently stir together the pasta and the dressing (so as not to break up the feta too much).
5.) Consume in front of a fan.