Garden Pasta Salad

garden pasta salad 

2 cups whole-wheat rotini
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 Tbsp extra-virgin olive oil
1 Tbsp red-wine vinegar, or lemon juice
1 clove garlic, minced
1/8 tsp salt
Freshly ground pepper, to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper
1 cup grated carrots
1/2 cup chopped scallions
1/2 cup chopped pitted kalamata olives
1/3 cup slivered fresh basil

1. Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8-10 minutes. 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.

Source: EatingWell
Yield: 6 servings
Serving size: 1 cup
Nutrition information per serving: 205 calories, 9 g fat, 2 g saturated fat, 29 g carbohydrate, 6 g protein, 4 g fiber, 291 mg sodium

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