Garden Pasta Salad
By goofyit
Ingredients
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2 cups whole-wheat rotini (6 oz)
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1/3 cup reduced-fat mayonnaise
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1/3 cup low-fat plain yogurt
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2 tablespoons extra-virgin olive oil
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1 Tbls red wine vinegar or lemon juice
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1 clove garlic, minced
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1/8 teaspoon salt, or to taste
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Freshly ground pepper to taste
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1 cup cherry or grape tomatoes, halved
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1 cup diced yellow or red bell pepper (1 small)
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1 cup grated carrots (2-4 carrots)
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1/2 cup chopped scallions (4 scallions)
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1/2 cup chopped pitted Kalamata olives
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1/3 cup slivered fresh basil
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To make this salad more substantial, you can toss in canned chunk light tuna, cooked chicken or flavored baked tofu.
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Make Ahead Tip: Cover and refrigerate for up to 1 day.
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
Nutritional Facts
- Servings
- 6
- Calories
- 205
- Fat Total
- 9g
- Carbohydrate Total
- 29g
- Cholesterol
- 1mg
- Sodium
- 291mg
- Protein
- 6g
- Fiber
- 4g
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1 reply
A keeper-thank you!