1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente. Drain, rinse and cool.
2. In a large mixing bowl, combine the tomatoes, peppers, cucumbers, onions and half of the parsley. Add the cooled pasta and stir to combine.
3. Fold in the Parmesan cheese, yogurt, mayonnaise, sugar, lemon zest and lemon juice.
4. Season to taste with salt and pepper. Transfer the pasta salad to a serving bowl. Sprinkle with feta cheese and the remaining parsley.
Serving Size: about 1/2 cup
Number of Servings: 12
| Per Serving |
| Calories |
122 |
Carbohydrate |
16 g |
| Fat |
4 g |
Fiber |
1 g |
| Protein |
6 g |
Saturated Fat |
2 g |
| Sodium |
191 mg |
|
|
