Ingredients:

• 8 oz (about 2 cups) short pasta (penne, rotini, or bowtie)

• 1 cup plain Greek yogurt

• 3–4 cloves black garlic, mashed into a paste

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• Salt and black pepper to taste

• 1/2 cup diced cucumber

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, finely chopped

• 1/4 cup crumbled feta cheese (optional)

• 2 tbsp fresh dill or parsley, chopped

Instructions:

1. Cook Pasta:
   Cook the pasta according to package instructions until al dente.
   Drain and rinse under cold water. Set aside to cool.

2. Make the Dressing:
   In a mixing bowl, whisk together Greek yogurt, mashed black garlic, olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.

3. Assemble Salad:
   In a large bowl, combine the cooled pasta, cucumber, cherry tomatoes, red onion, and feta cheese (if using). Pour the dressing over and toss well to coat.

4. Chill and Serve:
   Refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld.
   Garnish with fresh dill or parsley before serving.