Skip high-calorie creamy dressings and use a lighter version made with low-fat mayonnaise and buttermilk. Or try a heart-healthy vinaigrette made with olive oil.
Toss: 8 cups of prepared pasta salad with 3/4 cup dressing:
Creamy Buttermilk Dressing
Mash 1 clove garlic and 1/4 teaspoon salt in a bowl into a paste. Whisk in 1/2 cup buttermilk, 1/4 cup low-fat mayonnaise, 3-4 tablespoons chopped fresh herbs (see Combos, left) and 1 tablespoon distilled white vinegar until smooth. Makes about 3/4 cup.
Whisk 1/4 cup each extra-virgin olive oil, reduced-sodium chicken broth and red-wine vinegar in a bowl with 3-4 tablespoons chopped fresh herbs (see Combos, left), 2 tablespoons finely chopped shallots and 1/4 teaspoon each salt and pepper. Makes about 3/4 cup.