Garden Pasta Salad

By goofyit

Ingredients
  • 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.

Directions
  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.


Nutritional Facts

Servings
6
Calories
205
Fat Total
9g
Carbohydrate Total
29g
Cholesterol
1mg
Sodium
291mg
Protein
6g
Fiber
4g

pasta salad salad

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