24 Hour Greek Pasta Salad
katherine wise
ingredients
- 6 oz. package of cooked ziti pasta
- 1/2 cup plain yogurt
- 1/2 cup creamy garlic salad dressing (any brand will do)
- 1/2 tsp dried oregano, crushed
- 1 small cucumber, halved lengthwise and thinly sliced (1 1/4 cups)
- 1/2 cup sliced pitted black olives or Greek olives
- 1 cup crumbled feta cheese (4 oz.)
- 12 cherry tomatoes, quartered or 1 large tomato chopped (1 cup)
- 1 cup alpfalfa sprouts
- onion & garlic croutons
directions
- 1
In a large saucepan, cook pasta, uncovered in boiling water until tender but slightly firm. Immediately drain in a large colander. Transfer to a large bowl, set aside.
- 2
Dressing: In a small bowl combine yogurt, garlic salad dressing, oregano. Stir 1/3 cup of dressing into drained pasta. Place in bottom of a 2 quart straight-sided clear dish. Layer cucumber, olives, cheese, tomatoes on top. Spread remaining dressing over the top. Top with sprouts. Cover tightly and chill for 24 hours.
Source: katherine wise
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