Garden Pasta Salad
Total Time: 35 mins
Preparation Time: 25 mins
Cook Time: 10 mins
Ingredients
- Servings: 6
- 2 cups whole wheat rotini
- 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 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/8 teaspoon salt, or to taste
- fresh ground pepper, to taste
- 1 cup cherry tomatoes or 1 cup grape tomatoes, halved
- 1 cup diced yellow peppers or 1 cup red bell pepper
- 1 cup grated carrot
- 1/2 cup chopped scallion
- 1/2 cup chopped pitted kalamata olive
- 1/3 cup slivered fresh basil
Recipe
- 1 bring a large pot of lightly salted water to a boil.
- 2 cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions.
- 3 drain and refresh under cold running water.
- 4 whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth.
- 5 add the pasta and toss to coat.
- 6 add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
- 7 *can be made a day of ahead.*.
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