24 Hour Greek Pasta Salad

  • 6 oz. package of cooked ziti pasta

  • ½ cup plain yogurt

  • ½ cup creamy garlic salad dressing (any brand will do)

  • ½ tsp dried oregano, crushed

  • 1 small cucumber, halved lengthwise and thinly sliced (1¼ cups)

  • ½ 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

  • 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.

  • Dressing: In a small bowl combine yogurt, garlic salad dressing, oregano. Stir ⅓ 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.

PREP TIME: 30 min

TOTAL TIME: 30 min

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