SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Garden Pasta Salad

http://www.eatingwell.com/recipes/garden_pasta_salad.html

From EatingWell:  June/July 2005, EatingWell for a Healthy Heart Cookbook (2008)

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.

6 servings, 1 cup each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

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.

Nutrition

Per serving : 205 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 1 mg Cholesterol; 29 g Carbohydrates; 6 g Protein; 4 g Fiber; 291 mg Sodium; 269 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 fat (mono)

Tips & Notes