Catelli Bistro Chickpea and Mint Fusilli Salad

• 1 (375 g) package Catelli Bistro Fusilli
• 1/2 cucumber
• 1 (540 mL) can no salt added chickpeas, drained and rinsed
• 1/2 small red onion, thinly sliced
• 1 orange pepper, cored and chopped
• 1/2 cup cured black olives, pitted and halved
• 1/4 cup thinly sliced fresh mint
• 2/3 cup plain 0% yogurt
• 1/4 cup mayonnaise
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 1/2 teaspoons lemon zest
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Cook fusilli according to package directions.
2. Drain and rinse under cold water; transfer to a large bowl.
3. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds.
4. Chop cucumber into 1/2-inch (1 cm) pieces; set aside.
5. Lemony-Yogurt Dressing: Whisk together yogurt, mayonnaise, olive oil, lemon juice and zest, garlic, salt and pepper.
6. Add cucumber, chickpeas, onion and orange pepper to pasta; toss with dressing.
7. Refrigerate for at least 1 hour or up to 4 hours.
8. Fold in olives and mint just before serving.

fusilli, cucumber, red onion, orange pepper, cured black olives, mint, yogurt, mayonnaise, olive oil, lemon juice, lemon zest, clove garlic, salt, freshly ground black pepper

Taken from allrecipes.com/recipe/catelli-bistro-chickpea-and-mint-fusilli-salad/ (may not work)