Tangy Pasta Salad

This recipe serves:  12

12 ounces fusilli "corkscrew" pasta
1 cup diced fresh tomatoes
1 cup diced red or green bell peppers
1 cup diced cucumbers
3/4 cup diced Vidalia onions
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1 1/4 cups plain low-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon sugar
1 tablespoon grated lemon zest
1 tablespoon lemon juice
salt to taste
freshly ground black pepper
1/2 cup crumbled feta cheese
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

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