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Home Blog Breaking Eggs Recipe blog: Garden Pasta Salad

Recipe blog: Garden Pasta Salad

Garden_Pasta_Salad

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.

RECIPE 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, 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

DIRECTIONS:
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.

from Cooking.com

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