Garden Pasta Salad

• 2 cups whole-wheat rotini (6 oz)

• 1/3 cup reduced-fat mayonnaise

• 1/3 cup low-fat plain yogurt

• 2 tablespoons extra-virgin olive oil

• 1 Tbls red wine vinegar or lemon juice

• 1 clove garlic, minced

• 1/8 teaspoon salt, or to taste

• Freshly ground pepper to taste

• 1 cup cherry or grape tomatoes, halved

• 1 cup diced yellow or red bell pepper (1 small)

• 1 cup grated carrots (2-4 carrots)

• 1/2 cup chopped scallions (4 scallions)

• 1/2 cup chopped pitted Kalamata olives

• 1/3 cup slivered fresh basil

• To make this salad more substantial, you can toss in canned chunk light tuna, cooked chicken or flavored baked tofu.

• Make Ahead Tip: Cover and refrigerate for up to 1 day.

1. 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.

2. 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.

pasta salad salad