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Garden Pasta Salad

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Calories 197
Fat 8 g
Saturated fat 1 g
Cholesterol 1 mg
Carbohydrates 29 g
Dietary fiber 4 g
Protein 6 g
Sodium 290 mg

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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
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup yellow or red bell pepper, (1 small), diced
  • 1 cup grated carrots, 2-4 carrots
  • 1/2 cup scallion, chopped, (4 scallions)
  • 1/2 cup pitted kalamata olives, chopped
  • 1/3 cup fresh basil, slivered
  • freshly ground pepper, to taste

Details

Servings 6
Adapted from webmd.com

Preparation

Step 1

1. 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.

2. 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.

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