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Garden Pasta Salad

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  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.
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
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
Part of These Recipe Collections Find Similar Recipes »
 Pleasing Pasta Salads
Nutrition Facts per Serving
Yield:   6 servings, 1 cup each
Calories: 205
Fat. Total: 9g
Protein: 6g
Carbohydrates, Total: 29g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 1mg
Sodium: 291mg
% Cal. from Fat: 40%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: amy Reviewed: 04/18/2010
taco soup taco salda aunda pasano salda gree beans salda tuna noodle carelonde potatoes salada
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