Garden Pasta Salad Makes: 6 servings, 1 cup each Active time: 35 minutes | Total: 35 minutes To make ahead: Cover and refrigerate for up to day. Heart Health Diabetes Weight Loss Gluten Free 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 Freshly ground pepper to taste 1 cup cherry or grape tomatoes, halved 1 cup diced yellow or red bell pepper (1 small) 1 cup grated carrots (2-4 carrots) 1/2 cup chopped scallions (4 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 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. Per serving: 205 calories; 9 g fat (2 g sat, 5 g mono); 1 mg cholesterol; 29 g carbohydrate; 0 g added sugars; 6 g protein; 4 g fiber; 291 mg sodium; 269 mg potassium. Nutrition bonus: Vitamin C (97% daily value), Vitamin A (70% dv). Carbohydrate Servings: 2 Exchanges: 1 starch, 1 vegetable, 2 fat (mono)
