Whipped up some Pasta Salad

Ingredients:

• 16 oz. macaroni pasta, dry ( I use Barilla Ditalini Pasta for the macaroni or whole wheat pasta if you have whole grain pasta as a zero point food item )
• 3 light cheddar cheese sticks, diced into small cubes
• 25 turkey pepperoni, diced into quarters 
• 1 ( 4 oz.) can olives, drained, rinsed, and diced
• 8 Tbsp fat free Italian dressing ( I use Olive Garden’s light Italian dressing) 
• 1 ( 1 oz.) dry Italian dressing mix
• 1/2 cup non fat plain or Greek yogurt 
• 1/2 cup red pepper, diced
• 1/2 cup cherry or grape tomatoes, diced in half
• 3 scallions, diced
• 1/4 cup grated Parmesan cheese, optional
• 6 Pepperoncini, optional

Directions:

1. Cook the macaroni according to the package directions; drain and rinse under cold water. Place in a large mixing bowl; add light or fat free Italian dressing; add diced olives, pepperoni, scallions, Colby cheese, diced red pepper, and grape tomatoes.
2. In a small mixing bowl combine, non fat Greek or plain yogurt, and dry Italian dressing mix. Whisk until well incorporated.
3. Pour yogurt dressing mixture over the pasta mixture. Stir until all ingredients have been well combined.
4. Cover bowl and chill for 8 hours or best chilled overnight at allow all the flavors to blend. Toss again before serving and sprinkle grated Parmesan cheese over the top.
5. Garnish with pepperoncini’s, if desired.