Ingredients:

  • 16 oz (450g) Rotini or Fusilli pasta
  • 1 tsp (6g) Salt
  • 1 cup (150g) Red bell pepper, finely diced
  • 1 cup (150g) Yellow bell pepper, finely diced
  • 1 cup (150g) Orange bell pepper, finely diced
  • 1/2 cup (120g) Jarred roasted red peppers, drained and chopped
  • 1/2 cup (50g) Red onion, finely minced
  • 1/4 cup (15g) Fresh parsley, chopped
  • 1/2 cup (120ml) Mayonnaise
  • 1/4 cup (60ml) Greek yogurt
  • 2 tbsp (30ml) Red wine vinegar
  • 1 tbsp (15ml) Extra virgin olive oil
  • 2 cloves (6g) Garlic, minced
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions (al dente). Drain and rinse immediately under cold water to stop the cooking process and remove excess starch.
  2. Combine the fresh red, yellow, and orange bell peppers with the minced red onion and the chopped roasted red peppers in a large mixing bowl.
  3. In a separate bowl, whisk together the mayonnaise, Greek yogurt, red wine vinegar, olive oil, garlic, oregano, salt, and pepper until the mixture is completely smooth.
  4. Pour the cooled pasta into the bowl with the peppers. Drizzle the dressing over the top and fold gently with a spatula until evenly coated. Stir in the fresh parsley last.