Garden Pasta Salad

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To make this salad more substantial, you can toss in canned chunk light tuna, cooked chicken or flavored baked tofu.

Serves: 6 Total Time: 35 min


  • 2 cup(s) whole-wheat rotini (6 ounces)
  • 1/3 cup(s) reduced-fat mayonnaise
  • 1/3 cup(s) low-fat plain yogurt
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) lemon juice
  • 1 clove(s) garlic, minced
  • 1/8 teaspoon(s) salt, or to taste
  • Freshly ground pepper, to taste
  • 1 cup(s) cherry or grape tomatoes, halved
  • 1 cup(s) diced yellow or red bell pepper (1 small)
  • 1/2 cup(s) chopped scallions (4 scallions)
  • 1/2 cup(s) chopped pitted Kalamata olives
  • 1 cup(s) grated carrot (about 2)
  • 1/3 cup(s) fresh basil


  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, 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.

Nutritional Information (per serving)
Calories 205
Total Fat 9g
Saturated Fat 2g
Cholesterol 1mg
Sodium 291mg
Total Carbohydrate 29g
Dietary Fiber --
Sugars --
Protein 6g
Calcium 0