Ingredients:

  • 16 oz (450g) Rotini or Fusilli pasta
  • 1 tbsp (15ml) Olive oil
  • 1 cup (150g) Cherry tomatoes, halved
  • 1/2 cup (75g) Red onion, finely diced
  • 1/4 cup (60g) Cucumber, diced small
  • 1/2 cup (115g) Mayonnaise
  • 1/4 cup (60g) Greek yogurt
  • 4 cloves (20g) Garlic, minced into a paste
  • 1/4 cup (60ml) Extra virgin olive oil
  • 2 tbsp (30ml) Fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1/2 cup (15g) Fresh Italian parsley, chopped
  • 1/4 cup (10g) Fresh basil leaves, chiffonade
  • 2 tbsp (10g) Fresh chives, minced

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add the pasta and cook until al dente (usually 1 minute less than the package directions).
  3. Drain the pasta and immediately rinse it under cold running water until the noodles are completely chilled to stop the cooking process.
  4. Toss the chilled pasta with 1 tbsp (15ml) of olive oil to prevent sticking.
  5. In a medium bowl or blender, combine the mayonnaise, Greek yogurt, and Dijon mustard.
  6. Slowly whisk in the extra virgin olive oil in a steady stream to create a smooth emulsion.
  7. Stir in the minced garlic paste, lemon juice, salt, and pepper.
  8. Add the chilled pasta, cherry tomatoes, red onion, and cucumber to a large mixing bowl.
  9. Pour the dressing over the pasta and vegetables, tossing gently to coat evenly.
  10. Fold in the chopped parsley, basil, and chives before serving.