Garden Pasta Salad

RECIPE INGREDIENTS

2 cups whole-wheat rotini (6 ounces)

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 lemon juice

1 clove garlic, minced

1/8 teaspoon salt, or to taste

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)

1/2 cup chopped scallions (4 scallions)

1/2 cup chopped pitted kalamata olives

1/3 cup 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.

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