Inspired by a recipe in a Kikkoman brochure. Serves 4 as a main course.
For the dressing:
1 garlic clove
7 sun-dried or slow-roasted tomato halves, roughly chopped
2 Tbsp plain nonfat yogurt
1 tsp Greek seasoning
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1-1/2 tsp agave nectar (or honey, or sugar substitute)
5-6 tsp water
For the salad:
8 oz rotini or other twisty pasta (I use Dreamfields)
1-1/2 cup diced fresh tomatoes, any type
1 cup diced cucumber (I use seedless English cucumber)
1/2 medium green bell pepper, diced
1/2 cup pitted large black olives, sliced in half
3 Tbsp chopped fresh dill
1/2 cup crumbled feta cheese, or more to taste
In a blender, combine all dressing ingredients, and blend on high speed until smooth. If you'd like the dressing thinner, add a bit more water. Set aside.
Bring 4 quarts of water to the boil in a large pot. Cook the pasta according to package directions; drain and add to a large mixing bowl.
Combine all remaining ingredients in the mixing bowl along with as much of the dressing as you like. Garnish with some extra dill fronds, and serve at room temperature.