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.
Tips & Notes
Make Ahead Tip- Cover and refrigerate for up to 1 day.
Ingredient note- Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. You might also like flavored baked tofu on a sandwich or in a stir-fry.
Nutrition
Per serving- 205 calories; 9 g fat (2 g sat, 5 g mono); 1 mg cholesterol; 29 g carbohydrates; 6 g protein; 4 g fiber; 291 mg sodium; 269 mg potassium.
Nutrition Bonus- Vitamin C (97% daily value), Vitamin A (70% dv), Fiber (17% dv).
2 Carbohydrate Serving
Exchanges- 1 starch, 1 vegetable, 2 fat (mono)
Originally Submitted
3/6/2010
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