Pasta Salad with Tomato and Basil
4
Points®
Temps total: 26 min • Préparation: 16 min • Cuisson: 10 min • Portions: 6 • Difficulté: Facile
This is not your typical deli-style pasta salad. This much brighter-tasting and colourful version features fresh tomatoes, basil, and red onions and carrots for crunch. The simple yet creamy dressing is made with just mayonnaise and red wine vinegar, then seasoned with some salt and pepper—and that's it! This recipe tastes best when it's freshly made, but if you would like to prepare it ahead of time, just keep the dressing separate and toss shortly before serving. It’s also very important to use nice ripe tomatoes for the best flavour.
Ingrédients
Uncooked, mini, farfalle
6 oz, (about 2 cups uncooked)
Reduced calorie mayonnaise
⅓ cup(s)
Red wine vinegar
1 tbsp(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s), freshly ground
Plum tomato
3 medium, seeded, diced
Carrots
1 small, diced
Fresh basil
⅓ cup(s), chopped
Red onion
3 tbsp(s), chopped
Instructions
1
In a large pot of lightly salted boiling water, cook pasta as package directs. Drain and rinse under cold running water; drain well.
2
In a medium bowl, combine mayonnaise, vinegar, salt and pepper. Add pasta, tomatoes, carrot, basil and onion to bowl; toss to mix and coat.
3
Serving size: 3/4 cup
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