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Garden Pasta Salad

Garden Pasta Salad
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WebMD Recipe from

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.

Prep: 35 | Total Time: 35
  • 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
  • 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
  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.
Nutritional Information
Serving Size: 1 cup

Makes: 6 servings
  • Calories197
  • Fat8 g
    • Saturated fat1 g
  • Cholesterol1 mg
  • Carbohydrates29 g
    • Dietary fiber4 g
  • Protein6 g
  • Sodium290 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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