Garden Pasta Salad

Vegetarian Pasta Salad Recipe

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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.

Yield: 6 servings, 1 cup each
Prep Time: 35 minutes
Total Time: 35 minutes

To Make Ahead: Cover and refrigerate for up to one day.

Recipe Ingredients
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

Recipe Preparation
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.

Recipe Nutrition
Per serving:
197 calories
8 g fat (1 g sat, 5 g mono)
1 mg cholesterol
29 g carbohydrate
6 g protein
4 g fiber
290 mg sodium
269 mg potassium

Nutrition Bonus 
Vitamin C: 97% daily value (DV)
Vitamin A: 70% DV
Fiber: 17% DV
2 carbohydrate servings
Exchanges: 1 starch, 1 vegetable, 2 fat (mono)

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