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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To make this salad more substantial, you can toss in canned chunk light tuna, cooked chicken or flavored baked tofu. Adapted from . whole-wheat rotini , low-fat plain yogurt , olive oil , red-wine vinegar or lemon juice , garlic, , salt, , pepper cherry or grape tomatoes, yellow or red bell pepper, grated carrots , , scallions, , Kalamata olives , fresh basil cvt Ingredients:
6 ounces whole-wheat rotini to yield 2 cups cooked |
1/3 cup original miracle whip |
2 3/5 ounces (1/3 cup) plain yogurt |
2 tablespoons extra-virgin olive oil |
1 tablespoon red wine vinegar or lemon juice |
1 clove garlic, minced |
1/8 teaspoon salt, or to taste |
1 freshly ground pepper to taste |
1 cup (cherry or grape) tomatoes, halved |
1 small (1 cup) diced (yellow or) red bell pepper |
1 cup grated carrots (2-4 carrots) |
4 scallions, chopped (1/2 cup) |
67 g (1/2 cup) chopped pitted kalamata olives |
1/3 cup fresh basil, slivered |
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 run under cold running water.
2. Whisk Miracle Whip, 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.
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