Garden Pasta Salad
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, cooked chicken or flavored baked tofu (see Note) to add protein and make it more substantial.
Ingredients
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2 cups whole-wheat rotini, (6 ounces)
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1/3 cup reduced-fat mayonnaise
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1/3 cup low-fat plain yogurt
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2 tablespoons extra-virgin olive oil
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1 tablespoon red-wine vinegar, or lemon juice
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1 clove garlic, minced
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1/8 teaspoon salt
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Freshly ground pepper, to taste
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1 cup cherry or grape tomatoes, halved
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1 cup diced yellow or red bell pepper, (1 small)
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1 cup grated carrots, (2-4 carrots)
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1/2 cup chopped scallions, (4 scallions)
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1/2 cup chopped pitted kalamata olives
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1/3 cup slivered fresh basil
Directions
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.
Tips:
Ingredient note: Precooked "baked tofu" is firmer than water-packed tofu and comes in a wide variety of flavors. You might also like flavored baked tofu on a sandwich or in a stir-fry.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
Nutrition information
Calories 205, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Cholesterol 1 mg, Sodium 291 mg, Carbohydrate 29 g, Fiber 4 g, Protein 6 g, Potassium 269 mg. Daily Values: Vitamin A 70%, Vitamin C 97%. Exchanges: Starch 1, Vegetable 1, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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