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.

Patsy Jamieson
Source: EatingWell Magazine, June/July 2005

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Recipe Summary

total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

217 calories; protein 5.9g 12% DV; carbohydrates 30.4g 10% DV; dietary fiber 4.1g 16% DV; sugars 4.9g; fat 9.1g 14% DV; saturated fat 1.4g 7% DV; cholesterol 4.2mg 1% DV; vitamin a iu 4337.6IU 87% DV; vitamin c 38.5mg 64% DV; folate 31.7mcg 8% DV; calcium 69.8mg 7% DV; iron 1.7mg 9% DV; magnesium 37.5mg 13% DV; potassium 272.4mg 8% DV; sodium 266.9mg 11% DV; thiamin 0.1mg 13% DV; added sugar 1g.

Reviews (22)

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22 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/25/2012
Loved this dish! Made it with all the ingredients listed except instead of the yogurt and Mayonnaise dressing I added Simply Dressing Light Raspberry with Acai. We both loved it! I am taking it to our Memorial Day get together! Read More
Rating: 4 stars
07/02/2013
Good basic pasta salad recipe One of my favorite summer meals is tuna pasta salad. I love to have a big bowl of it in the fridge for a quick and satisfying lunch with a glass of iced tea. With all the veggies this makes a great healthy version. I skipped the olives (since I'm the only one in my family who likes them) and basil (too expensive until my summer crop comes in) and opted for parsley instead then added a little dried dill weed. I added two cans of drained tuna. It makes a nice slightly heaping cup serving which I served on a bed of arugula. Delicious! You could vary up the spices depending on your taste - it is a nice basic recipe. Pros: Full of veggies Read More
Rating: 5 stars
10/30/2011
I found the salad needed a fair amount of doctoring to give it a really great flavor like adding feta cheese and some bottled dressing I had. The kalamata olives were a bit too salty for this salad. Read More
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Rating: 5 stars
10/29/2011
Very tasty and simple to make. My husband likes it too! Read More
Rating: 5 stars
10/30/2011
I thought this recipe had a wonderful summer flavor and the dressing was nice and light. I also liked that although it is a pasta salad the ratio of vegetables to pasta was nicely balanced (and you can always add extra veggies). It makes plenty - so a great dish to bring to a party. Read More
Rating: 5 stars
12/06/2011
Quick easy delicious I agree with other posters that a few extra seasonings really take this recipe up a notch. The creamy sauce is delicious and you're flexible to sub whatever veggies you have on hand. Like other posters used black olives instead of kalamata and added a bit of feta cheese crushed red pepper and oregano. Left out the tomatoes (can't stand 'em!) and served with Ellie Krieger's recipe for zucchini crisps on the side. Used a little more pasta than called for but did not change the amounts called for in the sauce (yougurt mayo etc.) and it was still deliciously creamy. Made enough for 5 servings so it's perfect for a light dinner with lunch for the next day! Pros: Easy weeknight dinner Cons: Needs a few extra spices! Read More
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Rating: 5 stars
10/30/2011
Sub out some ingredients for others if you don't have everything on hand. I used black olive tapenade in place of the chopped kalamata olives...and balsamic vinegar for the red wine vinegar. Iused plain Greek yogurt in the dressing for an extra protein kick! Added sliced cucumber to the carrot tomato & bell pepper. Added finely shopped sweet vidalia onion (in place of the scallions)...and threw in some thinly sliced Greek oregano along with the basil from my garden. Tastes awesome!!!!! Read More
Rating: 5 stars
10/30/2011
We loved it! Had it with some steaks and will definitely be making it again. Did not use fresh basil as I'm not crazy about it so I put a little basil paste in the dressing. Also didn't add any olives as my husband doesn't like them. I will also try using the greek yogurt instead of the plain yogurt will add a nice zing I think. Read More
Rating: 5 stars
10/30/2011
I really liked this recipe. The dressing was very tasty. I made it as a side dish with salmon filets for dinner then had it the next day for lunch with some chick peas. It was very filling. Read More