Greek Pasta Salad

I really love a good cold pasta salad; it's one of my go-to meals when I don't know what to make. (or when ross is out of town). I double up on the recipe (well, the veggies at least) and it feeds me for days.

I found this recipe, which includes a Sun-Dried tomato dressing that I really enjoyed. This picture is sub-par and doesn't do it justice!

Ingredients

For the dressing:
1 garlic clove
7 sun-dried or slow-roasted tomato halves, roughly chopped
2 Tbsp plain nonfat yogurt
1 tsp Greek seasoning
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1-1/2 tsp agave nectar (or honey, or sugar substitute)
5-6 tsp water

For the salad:
8 oz rotini (I used whole wheat)
1-1/2 cup cherry tomatoes, halved

1 red onion, diced
1 cup diced cucumber (I use seedless English cucumber)
1 medium green bell pepper, diced
1/2 cup pitted kalamata olives, chopped
1/2 cup crumbled feta cheese, or more to taste

Optional topping: toasted walnuts, grilled chicken

Directions

In a blender, combine all dressing ingredients, and blend on high speed until smooth. If you'd like the dressing thinner, add a bit more water. Set aside.

Bring 4 quarts of water to the boil in a large pot. Cook the pasta according to package directions; drain and add to a large mixing bowl.

Combine all remaining ingredients in the mixing bowl along with as much of the dressing as you like. Top with toasted walnuts, serve at room temperature.

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