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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Delicious and easy; looks pretty too. From EatingWell Newsletter. Ingredients:
2 cups whole wheat rotini |
1/3 cup reduced-fat mayonnaise |
1/3 cup low-fat plain yogurt |
2 tablespoons extra virgin olive oil |
1 tablespoon red wine vinegar or 1 tablespoon lemon juice |
1 garlic clove, minced |
1/8 teaspoon salt, or to taste |
fresh ground pepper, to taste |
1 cup cherry tomatoes or 1 cup grape tomatoes, halved |
1 cup diced yellow peppers or 1 cup red bell pepper |
1 cup grated carrot |
1/2 cup chopped scallion |
1/2 cup chopped pitted kalamata olive |
1/3 cup slivered fresh basil |
Directions:
1. Bring a large pot of lightly salted water to a boil.
2. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions.
3. Drain and refresh under cold running water.
4. Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth.
5. Add the pasta and toss to coat.
6. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
7. *Can be made a day of ahead.*.
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