6 oz. ziti macaroni (2 c.)
1/2 c. plain yogurt
1/2 c. creamy garlic salad dressing
1/2 tsp. oregano, crushed
1 sm. cucumber, halved lengthwise & thinly sliced
1/2 c. sliced black olives
1 c. crumbled feta cheese (4 oz.)
Romaine lettuce (1 c.), torn into sm. pieces
1 lg. tomato, chopped
1 c. alfalfa sprouts
Onion & garlic croutons

In a large saucepan cook pasta uncovered in boiling water about 14 minutes or until tender, but still slightly firm, stirring occasionally. Immediately drain in a large colander and rinse with cold water. Drain well. Transfer to a bowl; set aside.

For the dressing: In a small bowl combine yogurt, garlic dressing and oregano. Stir 1/3 cup of the dressing into drained pasta. Place in the bottom of a 2 quart clear bowl. Layer Romaine lettuce, cucumber, olives and cheese. Spread remaining tightly; chill up to 24 hours. To serve, top with croutons.