Greek pasta salad with sun-dried tomato vinaigrette

INGREDIENTS

garlic clove

sun-dried or slow-roasted tomato halves, roughly chopped

2 tbsp

plain nonfat yogurt

1 tsp

Greek seasoning

1/4 cup

white wine vinegar

1/4 cup

extra virgin olive oil

1 1/2 tsp

agave nectar (or honey, or sugar substitute)

5 tsp

water

8 oz

rotini or other twisty pasta (I use Dreamfields)

1 1/2 cups

diced fresh tomatoes, any type

1 cup

diced cucumber (I use seedless English cucumber)

1/2

medium green bell pepper, diced

1/2 cup

pitted large black olives, sliced in half

3 tbsp

chopped fresh dill

1/2 cup

crumbled feta cheese, or more to taste