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Garden Pasta Salad

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

Your rating: None Average: 4.2 (151 votes)

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:
"Now I`m eating this salad! I didn`t thought that healthly food can be so delicious!5 stars. "

21 Reviews for Garden Pasta Salad

07/18/2010
Anonymous

It was really yummy! I would suggest, though, if you do place it on a bed of greens, to add a little bit of a vinegrette to it. The sauce it enough for the noodles but not really any extra for the lettuce.

Comments
06/29/2010
Anonymous

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.

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06/29/2010
Anonymous

Any reason why this wouldn't work with fat free mayo and fat free yogurt to lower the fat content?

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06/25/2010
Anonymous

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.

Comments
06/15/2010
Anonymous

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.

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