Pasta salads are perfect for picnics and barbecues. This one has been upgraded with wholemeal pasta and a generous quantity of vegetables. Reduced-fat mayo and low-fat yogurt make a creamy dressing with a fraction of the saturated fat of typical mayonnaise dressings.
Patsy Jamieson, Diane Temple
170g wholemeal spiral or penne pasta
1/3 cup reduced-fat mayonnaise
1/3 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar or lemon juice
1 garlic clove, crushed
freshly ground black pepper to taste
250g (1 punnet) cherry or grape tomatoes, halved
1 yellow or red capsicum, diced
1 large carrot, grated
3 spring onions, chopped
1/2 cup chopped pitted kalamata olives
1/3 cup shredded fresh basil
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Bring a large pot of water to the boil. Cook pasta according to the packet directions. Drain and refresh under cold running water.
Whisk mayonnaise, yogurt, oil, vinegar, garlic and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add the tomatoes, capsicum, carrot, spring onions, olives and basil. Toss to coat well. The salad will keep, covered, in the refrigerator for up to 1 day.