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Zesty Italian Pasta Salad {Vegetarian Version}
  • 1 pound tricolor rotini pasta
  • ¾ cup greek yogurt
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove grated
  • 1 shallot minced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt plus more for pasta water
  • ½ teaspoon black pepper
  • 1 6-ounce can sliced black olives
  • 1 green bell pepper diced
  • ½ English cucumber diced
  • 1 pint grape tomatoes halved
  • 8 ounces small fresh mozzarella balls ciliegine size
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