Pasta Salad with Tomato and Basil
- Total Time
This is not your typical deli-style pasta salad. This much brighter tasting and colorful version features fresh tomatoes, basil and carrots for crunch.
uncooked pasta6 oz, mini farfalle shape (about 2 cups uncooked)
reduced calorie mayonnaise⅓ cup(s)
red wine vinegar1 Tbsp
table salt½ tsp
black pepper¼ tsp, freshly ground
plum tomato(es)3 medium, seeded, diced
uncooked carrot(s)1 small, diced
basil⅓ cup(s), chopped
uncooked red onion(s)3 Tbsp, chopped
- In a large pot of lightly salted boiling water, cook pasta as package directs. Drain and rinse under cold running water; drain well.
- In a medium bowl, combine mayonnaise, vinegar, salt and pepper. Add pasta, tomatoes, carrot, basil and onion to bowl; toss to mix and coat.
- Serving size: 3/4 cup