Nutrition Facts

Serving Size 1 cup

Servings Per Recipe 6

Amount Per Serving
Calories 197
Total Fat 8g
  Saturated Fat 1g
  Monounsaturated Fat 5g
  Polyunsaturated Fat
Total Carbohydrate 29g
  Dietary Fiber 4g
Protein 6g
Sodium 290mg

Garden Pasta Salad from


2 cups whole-wheat rotini (6 ounces)
⅓ cup reduced-fat mayonnaise
⅓ cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar or lemon juice
1 clove garlic, minced
⅛ teaspoon salt
Freshly ground pepper to taste
1 cup cherry or grape tomatoes, 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 


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.

Yield 6 servings

Recipe provided by

Serving Suggestions:

This lightly dressed pasta salad gets lots of flavor from kalamata olives and basil. A colorful mix of diced bell pepper, shredded carrot and tomatoes adds vitamins and minerals. Serve on a crisp bed of greens. Toss in canned chunk light tuna, cooked chic