Greens and pasta Salad


Serves: 6


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) red-wine vinegar, or 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) slivered fresh basil


1. In a large pot, boils lightly salted water and cook the pasta. 

2. Stir occasionally and cook till tender, for about 8-10 minutes as dictated on package.  Drain and refresh under running cool water.

3. In a large bowl, whisk mayonnaise, garlic, salt, yogurt, oil, vinegar or lemon juice and pepper till smooth.

4. Add in the pasta and coat by tossing. Add in the carrots, scallions, olives, tomatoes, bell pepper, and basil and toss to coat.


Nutrition per serving:

calories 205, total fat 9g, saturated fat 2g, cholesterol 1mg, sodium 291mg, total carbohydrate 29g, protein 6g.