200g Greek feta cheese
5g chopped oregano
10g chopped basil
5g chopped mint
1 1/2 cups full fat greek yoghurt
250g large pasta twists
Juice and zest of 1 large lemon
1 tablespoon cracked black pepper
1 lemon cut into wedges
Boil pasta as per packet instructions
In a large bowl add the yoghurt, lemon zest, oregano, mint, basil and black pepper. Mix to combine.
Add the lemon juice stir again. Crumble in the feta cheese and stir well to combine.
Add the cooked pasta to a large bowl and pour over the dressing. Mix until everything is coated.
Place onto a serving plate and add a drizzle of lemon juice and olive oil on top.
Alternatively add it to salad leaves 2th lemon wedges for a great lunch on the go.