1-pound dry bow tie pasta
1-pint cherry tomatoes, halved
1 (6-ounce) can of whole olives, sliced
1 (8-ounce) bocconcini, cut in half
1 cup cucumber, sliced and cut into quarters
¼ cup roasted red bell peppers, sliced
¼ cup marinated artichokes, chopped
1/3 cup extra-virgin olive oil
¼ cup 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
- Cook pasta to package directions and cool for 5-10 minutes.
- In a medium bowl, mix yogurt, olive oil, parmesan, parsley, garlic, lemon juice, agave, salt, and pepper until smooth.
- In a large serving bowl, add pasta, tomato, olives, bocconcini, cucumber, roasted pepper, and artichokes.
- Drizzle on yogurt dressing and toss before serving.