For the dressing:
3 Tbsp feta cheese (I use fat-free feta crumbles)
2 Tbsp mayonnaise
2 Tbsp lowfat plain yogurt
1 tsp Greek seasoning
1/2 tsp agave nectar
1 Tbsp lemon juice
2 Tbsp fresh parsley
2 Tbsp fresh dill weed
For the salad:
8 oz whole wheat rotini or other pasta
1 small zucchini, cubed
2 cups cooked cubed turkey breast
1 cup bell pepper (any color)
1 cup halved cherry tomatoes (any color)
1 cup cubed cucumber
1/4 cup roughly chopped black olives
In a blender, combine all of the dressing ingredients, and whiz until everything comes together. If the dressing is too thick, add 1 tablespoon of water, and mix again. Set aside, or refrigerate until ready to use.
Bring 6 quarts of water to boil on high heat. Add the pasta, and cook until it's almost done. In the final 30 seconds of cooking, toss the zucchini into the pot with the pasta. When the pasta is done, the zucchini will be nicely blanched. Drain, rinse under cool water to stop the cooking, and drain again. Toss the pasta and zucchini into a large mixing bowl.
Add the turkey and remaining vegetables, plus the olives. Pour in all of the dressing, and toss gently to coat everything with the dressing.
Serve immediately, or chill in the refrigerator for up to 2 hours.