Ingredients
2 cup whole-wheat rotini (6 ounces)
⅓ 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, or to taste
freshly ground pepper to taste
1 cup cherry or grape tomato, 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
⅓ 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, or to taste
freshly ground pepper to taste
1 cup cherry or grape tomato, 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
Directions
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, 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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 205 14%
- Calories from fat 81 10%
- Total Fat 9gm
- Saturated Fat 2gm 12%
- Monounsaturated Fat 5gm 10%
- Sodium 291mg
- Total Carbohydrates 29gm
- Fiber 4gm
- Protein 6gm
- Cholesterol 1mg 16%
*
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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