To make this salad more substantial, you can toss in canned chunk light tuna, cooked chicken or flavored baked tofu. Adapted from eatingwell.com. whole-wheat rotini , low-fat plain yogurt , olive oil , red-wine vinegar or lemon juice , garlic, , salt, , pepper cherry or grape tomatoes, yellow or red bell pepper, grated carrots , , scallions, , Kalamata olives , fresh basil cvt

Ingredients

6	ounces whole-wheat rotini to yield 2 cups cooked (89307)
1/3	cup Original Miracle Whip (4027)
2 3/5	ounces (1/3 cup) plain yogurt (83098)
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
1	Freshly ground pepper to taste
1	cup (cherry or grape) tomatoes, halved
1	small (1 cup) diced (yellow or) red bell pepper
1	cup grated carrots (2-4 carrots)
4	scallions, chopped (1/2 cup)
67	g (1/2 cup) chopped pitted Kalamata olives (102526)
1/3	cup fresh basil, slivered

Directions

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 run under cold running water.
   
   
2. Whisk Miracle Whip, 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.
   
   

Categories

Herbs, Pasta, Tomatoes, Vegetables, Salads, American, Fourth of July, Boil, Chill, Vegetarian, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in cholesterol Very high in vitamin A Very high in vitamin C