Garden Pasta Salad

• 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
• 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

Preparation

1. Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8-10 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.

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