 | | Directions | 1. Cook pasta as directed on package. Rinse under cold water; drain well.
2. Mix yogurt, mint, oregano, garlic powder and pepper in large bowl with wire whisk until well blended. Add macaroni and remaining ingredients; toss to coat well.
3. Serve immediately or refrigerate until ready to serve. |
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12
|  | | Ingredients | | - | | 8 ounces elbow macaroni |
| - | | 1 1/2 cups plain yogurt |
| - | | 1 1/4 teaspoons McCormick® Gourmet Collection Mint Flakes |
| - | | 1 1/4 teaspoons McCormick® Oregano Leaves |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 3/4 teaspoon McCormick® Black Pepper, Ground |
| - | | 2 large tomatoes, cut in cubes |
| - | | 1 cucumber, halved lengthwise and thinly sliced |
| - | | 3/4 cup pitted Kalamata or black olives, sliced |
| - | | 4 ounces feta cheese, crumbled |
| - | | 1 tablespoon olive oil |
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| | Nutrition (per serving) | Calories: 155 Calories
Fat: 7 Grams
Protein: 5 Grams
Cholesterol: 9 Milligrams
Carbohydrates: 18 Grams
Sodium: 279 Milligrams
Fiber: 2 Grams
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