Spring Pasta Salad

Name: Spring Pasta Salad
Ingredients: 2 cups whole-wheat rotini, (6 ounces), or quinoa pasta; ½ cup reduced-fat mayonnaise; ⅓ cup low-fat plain yogurt; 2 tbsp extra-virgin olive oil; 1 tbsp red-wine vinegar, or lemon juice; 1 clove garlic, minced; ⅛ tsp 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); ½ cup chopped scallions, (4 scallions); ½ cup chopped pitted Kalamata olives; ⅓ cup slivered fresh basil

Home / Recipes / Spring Pasta Salad

CategorySalads, Side Dishes

Yields1 Serving

2 cups whole-wheat rotini, (6 ounces), or quinoa pasta

½ cup reduced-fat mayonnaise

⅓ cup low-fat plain yogurt

2 tbsp extra-virgin olive oil

1 tbsp red-wine vinegar, or lemon juice

1 clove garlic, minced

⅛ tsp 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)

½ cup chopped scallions, (4 scallions)

½ cup chopped pitted Kalamata olives

⅓ cup slivered fresh basil

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.

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.

Ingredients