Pasta Salad with Tomato and Basil

5
Total Time
26 min
Prep
16 min
Cook
10 min
Serves
6
Difficulty
Easy
This is not your typical deli-style pasta salad. This much brighter tasting and colorful version features fresh tomatoes, basil and carrots for crunch.

Ingredients

uncooked pasta

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

reduced calorie mayonnaise

cup(s)

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

basil

cup(s), chopped

uncooked red onion(s)

3 Tbsp, 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

Notes

This recipe tastes best freshly made, but if you would like to prepare it ahead, just keep the dressing separate and toss shortly before serving. It’s 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.

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