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From EatingWell.com
To make this salad more substantial, you can toss in canned chunk light tuna, cooked chicken or flavored baked tofu.


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Nutritional Information


Calories 205
Total Fat 9g
Saturated Fat 2g
Cholesterol 1mg
Sodium 291mg
Total Carbohydrate 29g
Dietary Fiber --
Sugars --
Protein 6g
Calcium 0
garden pasta salad

Serves: 6

Total Time: 35 min

Ingredients
U.S. Metric Conversion chart

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

Directions

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.
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.