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Graden Pasta Salad

Graden Pasta Salad

Nutrition Facts
  • cal. (kcal) 205
Garden Pasta Salad
  • Makes: 6 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 29

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

Directions

  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.
  3. Tips: Ingredient note: Precooked "baked tofu" is firmer than water-packed tofu and comes in a wide variety of flavors. You might also like flavored baked tofu on a sandwich or in a stir-fry.
  4. MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 205 cal., 9 g total fat (2 g sat. fat), 1 mg chol., 291 mg sodium, 29 g carb. (4 g fiber), 6 g pro.

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