Garden Pasta Salad
By sunitagt
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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