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Garden Pasta Salad
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| This lightly dressed pasta salad gets lots of flavor from kalamata olives and basil. A colorful mix of diced bell pepper, shredded carrot and tomatoes adds vitamins and minerals. Serve on a crisp bed of greens. Toss in canned chunk light tuna, cooked chicken or flavored baked tofu to add protein and make it more substantial. Ingredients Prep: 35 | Total Time: 35 2 cupswhole-wheat rotini, 6 ounces 1/3 cupreduced-fat mayonnaise 1/3 cuplow-fat plain yogurt 2 tablespoonsextra-virgin olive oil 1 tablespoonred-wine vinegar, or lemon juice 1 clovegarlic, minced 1/8 teaspoonsalt 1 cupcherry or grape tomatoes, halved 1 cupyellow or red bell pepper, (1 small), diced 1 cupgrated carrots, 2-4 carrots 1/2 cupscallion, chopped, (4 scallions) 1/2 cuppitted kalamata olives, chopped 1/3 cupfresh basil, slivered | |
| freshly ground pepper, to taste | |
| Instructions 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. Serving Size: 1 cup Makes: 6 servings Calories197 | |
| 8 g | Fat |
Saturated fat1 g
Cholesterol1 mg
Carbohydrates29 g
Dietary fiber4 g
Protein6 g
Sodium290 mg
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