8 ounces elbow macaroni

1½ cups plain yogurt

1¼ teaspoons mint flakes

1¼ teaspoons oregano leaves

1 teaspoon garlic powder

¾ teaspoon ground black pepper

2 large tomatoes, cut into cubes

1 cucumber, halved lengthwise and thinly sliced

¾ cup Kalamata olives, pitted and sliced

4 ounces feta cheese, crumbled

1 tablespoon olive oil

Cook macaroni according to package directions. Rinse under cold water; drain well.

Mix yogurt, mint, oregano, garlic powder and pepper together in large bowl with wire whisk until well blended. Add macaroni and remaining ingredients; toss to coat well. Serve immediately or refrigerate until ready to serve.

Makes 12 servings.

Nutritional Information Per Serving: About 155 Calories, Fat 7g, Protein 5g, Carbohydrates 18g, Cholesterol 9mg, Sodium 279mg, Fiber 2g