450g dry bow tie pasta
300g cherry tomatoes, halved
1 (170g) can of whole olives, sliced
220g bocconcini, cut in half
120g cucumber, sliced and cut into quarters
50g roasted red bell peppers, sliced
50g marinated artichokes, chopped
140g FAGE Total 0%, 2%, 5%
80ml cup extra-virgin olive oil
25g grated parmesan
3 tablespoons parsley, chopped
1 clove garlic, peeled and minced
Juice of 1 lemon
1 teaspoon agave or honey
Salt and pepper to taste
- Cook pasta to package directions and cool for 5-10 minutes.
- In a medium bowl, mix yogurt, olive oil, parmesan, parsley, garlic, lemon juice, agave, salt, and pepper until smooth.
- In a large serving bowl, add pasta, tomato, olives, bocconcini, cucumber, roasted pepper, and artichokes.
- Drizzle on yogurt dressing and toss before serving.