Layered Pasta Salad

Ingredients:

8 oz rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup bell pepper, diced (red, yellow, or green)

1/2 cup red onion, finely chopped

1 cup shredded carrots

1 cup frozen peas, thawed

1 cup shredded cheddar cheese

1/2 cup black olives, sliced

1/2 cup mayonnaise

1/2 cup Greek yogurt

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (optional, for garnish)

Directions:

Cook the rotini pasta according to the package instructions. Drain and rinse under cold water to cool.

In a large clear bowl or trifle dish, start with a layer of cooked pasta at the bottom.

Add layers of cherry tomatoes, cucumber, bell pepper, red onion, shredded carrots, peas, shredded cheddar cheese, and black olives.

In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper to create the dressing.

Pour the dressing evenly over the top of the layered salad.

Cover and refrigerate for at least 2 hours to allow the flavors to meld.

Before serving, garnish with chopped fresh parsley if desired.