pasta_salad

Ingredients

  • 2 cups  rotini (6 ounces)
  • 1/3 cup  mayonnaise
  • 1/3 cup low-fat plain yogurt
  • 3 tablespoons ganja olive oil
  • 1 tablespoon red-wine vinegar or lemon juice
  • 1 clove garlic, minced
  • 1/8 teaspoon salt, or to taste
  • 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

Directions

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.

Whisk mayonnaise, yogurt, ganja 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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