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Summer Greek Pasta Salad
Ingredients
  • subheading: For the dressing:
  • ¾ cup (255g) plain Greek yogurt
  • Zest and juice of 1 lemon
  • ½ cup fresh mint
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • subheading: For the pasta:
  • 1 pound cooked pasta
  • 1 4 ounces chickpeas/garbanzo beans
  • 8 ounces mini sweet peppers, sliced
  • 6 ounces pitted kalamata olives, drained
  • 6 ounces English cucumber, cut in half and sliced
  • Pickled red onions
  • 2 ounces feta cheese
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