# What You Need:
→ Pasta
01 - 14 oz rotini or fusilli pasta
→ Dressing
02 - 1 cup plain full-fat Greek yogurt
03 - ½ cup mayonnaise
04 - 2 tbsp Dijon mustard
05 - 2 tbsp lemon juice
06 - 1 tbsp honey
07 - 1 clove garlic, minced
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Cheeses
10 - 1 cup sharp cheddar cheese, diced
11 - ½ cup crumbled feta cheese
12 - ½ cup grated parmesan cheese
→ Vegetables & Add-ins
13 - 1 cup cherry tomatoes, halved
14 - 1 red bell pepper, diced
15 - 1 cup English cucumber, diced
16 - ½ cup red onion, finely chopped
17 - ½ cup pitted Kalamata olives, halved
18 - ¼ cup sun-dried tomatoes, chopped
19 - ¼ cup fresh parsley, chopped
# How to Make It:
01 - Boil rotini or fusilli in salted water until al dente, then drain and rinse under cold water to cool completely.
02 - In a large bowl, whisk Greek yogurt, mayonnaise, Dijon mustard, lemon juice, honey, garlic, salt, and black pepper until smooth.
03 - Add cooled pasta to the dressing and toss until evenly coated.
04 - Gently fold in cheddar, feta, parmesan, cherry tomatoes, red bell pepper, cucumber, red onion, olives, sun-dried tomatoes, and parsley.
05 - Refrigerate for a minimum of 30 minutes to allow flavors to meld.
06 - Stir salad before serving and optionally garnish with additional herbs or cheese.
