Advertisement

Garden Pasta Salad

June/July 2005, EatingWell for a Healthy Heart Cookbook (2008)Subscribe to EatingWell Magazine Today!

Your rating: None Average: 4.3 (41 votes)
4.3 out of 5 stars based on 41 reviews

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.



READER'S COMMENT:
"Perfect quick lunch! I made this on Sunday and had it for lunch for the next five days. It kept well and the veggies didn't get soggy. I used black olives instead of kalamata and sprinkled it with grated parmesan and I didn't serve it...
Garden Pasta Salad Recipe

6 servings, 1 cup each

Active Time:

Total Time:

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

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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin C (97% daily value), Vitamin A (70% dv), Fiber (17% dv).

2 Carbohydrate Serving

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


More From EatingWell

Recipe Categories

Free Newsletters

EatingWell This Week
EatingWell Diet
EatingWell for Health
and special offer emails
Advertisement

EatingWell Magazine

Subscribe » |   | Customer Service »
Advertisement

The EatingWell Market

Featured Sponsors


World Wide Web Health Award Winner
World Wide Web Health Award Winner