​Garden Pasta Salad
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​Garden Pasta Salad

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.


  • 2 cups whole-wheat rotini, 
  • (6 ounces)1/3 cup mayonnaise (or reduced fat mayo)
  • 1/3 cup low-fat plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar, or lemon juice
  • 1 clove garlic
  • minced1/8 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


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.

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