Creamy Pasta Salad

Ingredients

• 2 cups of rotini or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup sliced black olives
• 1/4 cup red onion, finely chopped
• 1 cup broccoli florets, lightly steamed
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup fresh herbs (parsley, dill, or basil), chopped
• 1 cup grilled chicken, diced (optional)
• 1/2 cup feta cheese, crumbled (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process and cool the pasta.
2. In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, black olives, red onion, and broccoli florets.
3. In a separate bowl, whisk together the mayonnaise, Greek yogurt, olive oil, vinegar, Dijon mustard, honey, and garlic. Season with salt and pepper. Stir in the fresh herbs.
4. Add the cooled pasta to the bowl with the vegetables. Pour the creamy dressing over the top and gently toss until everything is well coated.
5. If desired, fold in grilled chicken and crumbled feta for added protein and flavor.
6. Cover and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.
7. Before serving, give the salad a gentle toss and adjust the seasoning with additional salt and pepper if necessary.