Garden Pasta Salad

November 4, 2016

 

 

 

 

This lightly dressed pasta salad gets lots of flavor from kalamata olives and basil.  A colorful mix of diced bell pepper, shredded carrot and tomatoes adds vitamins and minerals.  Serve on a crisp bed of greens.  Toss in canned chunk light tuna or cooked chicken to add protein and make it more substantial.

 

 

 

 

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
  • Freshly ground pepper, to taste
  • 1 cup diced yellow or red bell pepper, (1 small)
  • 1 cup grated carrots, (2-4 carrots)
  • 1/2 cup chopped pitted kalamata olives
  • 1/2 cup chopped scallions, (4 scallions)
  • 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

* Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition information:

Serves 6 - Serving size: 1 cup

Per serving: 217 calories; 9 g fat(1 g sat); 4 g fiber; 30 g carbohydrates; 6 g protein; 32 mcg folate; 4 mg cholesterol; 5 g sugars; 1 g added sugars; 4338 IU vitamin A; 39 mg vitamin C; 70 mg calcium; 2 mg iron; 267 mg sodium; 272 mg potassium 

Carbohydrate Servings: 2

Exchanges: 1 starch, 1 vegetable, 2 fat (mono)