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
Bring a large pot of lightly salted water to a boil. Cook the pasta, stirring occasionally, until just tender, 8-10 minutes, or according to package directions. Drain and refresh under cold running water.
Whisk the 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 the tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
205 calories; 9g total fat; 2g total saturated fat; 1mg cholesterol; 291mg sodium; 29g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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