Veggie Pasta Salad with yoghurt dressing


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

  1. Cook pasta to package directions and cool for 5-10 minutes.
  2. In a medium bowl, mix yogurt, olive oil, parmesan, parsley, garlic, lemon juice, agave, salt, and pepper until smooth.
  3. In a large serving bowl, add pasta, tomato, olives, bocconcini, cucumber, roasted pepper, and artichokes.
  4. Drizzle on yogurt dressing and toss before serving.