Yogurt Pasta Salad with Olives

1Cook the pasta (200 g) according to package instructions. Drain and rinse with cold water to cool.

2In a large bowl, combine the cooked pasta (200 g), cherry tomatoes (1 cup), cucumber (½), red onion (¼), black olives (¼ cup), green olives (¼ cup), parsley, and basil.

3In a separate small bowl, whisk together the yogurt, lemon juice (2 tablespoons), olive oil (1 tablespoon), minced garlic, dried oregano (½ teaspoon), salt, and pepper.

4Pour the dressing over the pasta (200 g) salad and toss until well coated.

5Refrigerate for at least 1 hour before serving to allow the flavors to meld.

6Serve chilled and enjoy!