Photo of Pasta Salad with Tomato & Basil by WW

Pasta Salad with Tomato & Basil

Total Time
26 min
16 min
10 min
This is not your typical deli-style pasta salad. This much brighter-tasting and colorful 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 flavor. Diced beefsteak or halved grape tomatoes can be substituted for plum tomatoes if they aren’t beautifully ripe.


Uncooked pasta

6 oz, mini farfalle shape (about 2 cups uncooked)

Reduced calorie mayonnaise


Red-wine vinegar

1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Plum tomato(es)

3 medium, seeded, diced

Uncooked carrot(s)

1 small, diced


cup(s), chopped

Uncooked red onion(s)

3 Tbsp, chopped


  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