Marry Me Pasta Salad

Ingredients

• 1 pound fusilli or rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup black olives, sliced
• 1/2 cup fresh parsley, chopped
• 1 cup cooked chicken, diced (or chickpeas)
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. In a large pot, bring salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes. Stir occasionally.
2. Drain the pasta in a colander and rinse under cold water to cool it down.
3. Chop the cherry tomatoes, cucumber, bell pepper, red onion, and olives into bite-sized pieces and place them in a large mixing bowl.
4. If using chicken or chickpeas, add them to the bowl with the vegetables and mix evenly.
5. In a separate bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, garlic powder, salt, and pepper. Whisk until smooth.
6. Add the cooled pasta to the bowl with the vegetables and protein. Pour the dressing over and toss gently.
7. Stir in the grated Parmesan cheese and red pepper flakes, if using. Mix thoroughly.
8. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
9. Serve chilled, tossing again before serving.

Nutrition