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Garden Pasta Salad

Garden Pasta Salad

Difficulty: Easy, Cook Time: 35 min, Core Ingredient: Pasta, Servings: 1, Calories: 217

Description: 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.

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2 Cups Whole-wheat Pasta (6 ounces)

1/3 Cup Reduced-Fat Mayonnaise

1/3 Cup Low-Fat Plain Yogurt

2 Tbsp. Extra-virgin Olive Oil

1 Tbsp. Vinegar, or Lemon Juice

1 Clove Garlic, Minced

1/8 Tsp. Salt

1 Cup Cherry or Grape Tomatoes, Halved

Freshly Ground Pepper, to Taste

1 Cup Diced Yellow or Red Bell Pepper, (1 Small)

1 Cup Grated Carrots, (2-4 Carrots)

1/2 Cup Chopped Olives

1/2 Cup Chopped Scallions, (4 Scallions)

1/3 Cup Fresh Basil

Also try Fettuccine Alfredo Pasta


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 your Garden Pasta Salad properly to coat well.

Mus Read: Recipes of Whole-Grain Waffles With Cherry Sauce


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