16ouncesbite-size pasta(bowtie, penne, or tri-colored spirals work well)
2carrots, chopped
1cupsmall broccoli florets, blanched
1/2cupblack olives, sliced
1/2cupbell pepper(red or yellow), finely diced
1/2cupfrozen peas, cooked
1largetomato, chopped
1-2ribscelery, chopped
1/4cuponion, diced (red or green onion)
1cupfreshly shredded cheese(I like to use fresh parmesan or cheddar)
Instructions
In a small bowl combine the Hidden Valley Greek Yogurt Dip Mix, Greek yogurt, milk, garlic powder, dill, salt and pepper.
Stir well and refrigerate while you prepare the rest of the salad.
Cook pasta according to package directions until al dente. Be careful not to overcook it so the noodles wont become too soft in the salad. Drain and rinse with cold water.
Add the drained pasta to a large bowl. Add chopped vegetables.
Pour Greek yogurt dip over top and gently toss to combine.
Stir in shredded cheese. Season with freshly cracked black pepper as needed. Serve.