Rating: 4.7 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, June/July 2005

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Read the full recipe after the video.

Recipe Summary test

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; carbohydrates 30.4g; dietary fiber 4.1g; sugars 4.9g; fat 9.1g; saturated fat 1.4g; cholesterol 4.2mg; vitamin a iu 4337.6IU; vitamin c 38.5mg; folate 31.7mcg; calcium 69.8mg; iron 1.7mg; magnesium 37.5mg; potassium 272.4mg; sodium 266.9mg; thiamin 0.1mg; added sugar 1g.
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