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 to add protein and make it more substantial.
Used by permission. (c) Eating Well, Inc.
|2 cups whole-wheat rotini, (6 ounces)||Freshly ground pepper, to taste|
|1/3 cup reduced-fat mayonnaise||1 cup cherry or grape tomatoes, halved|
|1/3 cup low-fat plain yogurt||1 cup diced yellow or red bell pepper, (1 small)|
|2 tablespoons extra-virgin olive oil||1 cup grated carrots, (2-4 carrots)|
|1 tablespoon red-wine vinegar, or lemon juice||1/2 cup chopped scallions, (4 scallions)|
|1 clove garlic, minced||1/2 cup chopped pitted kalamata olives|
|1/8 teaspoon salt||1/3 cup slivered fresh basil|
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.
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