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 chicken or flavored baked tofu to add protein and make it more substantial.
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.
* Make Ahead Tip: Cover and refrigerate for up to 1 day.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 206 (90%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 6.3mg||2 %|
|Sodium 123.9mg||4 %|
|Potassium 142.1mg||4 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 4.7g|
|Protein 1.8g||3 %|
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Calories per serving: 230
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