Mediterranean Vegetable Pasta Salad
3 cups rotini (8 oz.) – uncooked
2 cups partially peeled cucumber slices – cut into halves
1 cup cherry tomato quarters
3/4 teaspoon dried dillweed
3/4 cup reduced-calorie or fat-free ranch salad dressing
1/2 cup plain lowfat yogurt
Crumbled Feta cheese (optional)
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, toss cooled pasta with cucumber, tomato and dillweed.
In small bowl, stir together dressing and yogurt; stir into pasta mixture until evenly coated.
Cover; refrigerate, stirring occasionally. Sprinkle with cheese before serving, if desired.