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    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 to add protein and make it more substantial.


    • 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
    • 1 cup yellow or red bell pepper, (1 small), diced
    • 1 cup grated carrots, 2-4 carrots
    • 1/2 cup scallion, chopped, (4 scallions)
    • 1/2 cup pitted kalamata olives, chopped
    • 1/3 cup fresh basil, slivered
    • freshly ground pepper, to taste


    Step 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.
    Step 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.

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