1 large Florida bell pepper, diced small
1 pint Florida tomatoes, halved
2 stalks Florida celery, diced small
1 pound whole wheat pasta (your favorite)
½ cup black olives, halved
½ small red onion, diced small
6 ounces sharp cheddar cheese, cubed
½ cup pepperoncini, sliced thin
3 tablespoons fresh parsley, chopped
Dressing
1 cup plain Greek yogurt
¼ cup mayonnaise
2 tablespoons apple cider vinegar
½ lemon, juiced
2 tablespoons all-purpose seasoning
Sea salt and fresh ground pepper, to taste
Cook pasta according to package instructions. Remove from heat, drain and set aside. In a small bowl combine yogurt, mayonnaise, vinegar, lemon juice and all-purpose seasoning. Stir to combine, taste and adjust seasoning as needed. In a large bowl, combine pasta and all other ingredients. Add dressing a third at a time (you may not need all of it). Serve immediately or chilled.
Fresh tip: Leftover dressing can be used on salads or as a sauce for other vegetables or protein.
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