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Garden Pasta Salad

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Source: © EatingWell Magazine

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Reviews: 3 See Reviews

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Active Time:  35 Minutes
Total Time:  35 Minutes
Yield:  6 servings, 1 cup each

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.

RECIPE INGREDIENTS

2 cups whole-wheat rotini (6 ounces)

1/3 cup reduced-fat mayonnaise

1/3 cup low-fat plain yogurt

2 tablespoons extra-virgin olive oil

1 tablespoon 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

Garden Pasta Salad Recipe at Cooking.com

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DIRECTIONS

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 6 servings, 1 cup each

Calories:

205

Fat. Total:

Protein:

Carbohydrates, Total:

29g

Fat, Saturated:

Fiber:

Cholesterol:

1mg

Sodium:

291mg

% Cal. from Fat:

40%

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Rating:

by: amy

Reviewed: 04/18/2010

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