1 cup fresh parsley leaves
1/2 cup fresh mint leaves
3 tablespoons unsalted pepitas, (shelled pumpkin seeds)
1 tablespoon grated Parmesan cheese
1 clove garlic, peeled
1/2 teaspoon McCormick Gourmet™ Garam Masala Blend
1/8 teaspoon salt
1/4 cup olive oil
8 ounces pasta, such as rotini or penne
1/2 cup plain Greek-style yogurt
2 large tomatoes, cut into cubes
1 cucumber, peeled, halved lengthwise and thinly sliced
1/2 cup pitted Kalamata olives, sliced
For the pepita pesto: place parsley, mint, pepitas, Parmesan cheese, garlic, garam masala and salt in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.
For the pasta sala: cook pasta as directed on package. Rinse under cold water; drain well.
Mix Pepita Pesto and yogurt in large bowl with wire whisk until well blended. Add pasta and remaining ingredients; toss to coat well. Serve immediately or refrigerate until ready to serve.