Pasta Salad

• 4 cups of cooked and cooled spiral pasta
• 1 small onion chopped finely
• 1/2 cup chopped olives
• 1 cup cherry tomatoes cut in half
• 1 can sliced waterchestnuts
• roasted red pepper or pimento (optional)
• 4 tablespoons chopped fresh basil
• 1 clove garlic chopped finely
• 4 Tablespoons virgin olive oil
• 4 boiled eggs chopped
• 1/2 cup low fat mayonaise
• 1/4 cup zesty Italian Dressing
• salt & pepper to taste
• Chill and serve with fresh basil leaves as a garnish.

1. Cook spiral pasta according to package instructions. Cool and set aside.
2. Chop onion, garlic, olives, tomatoes,eggs and basil add to pasta. Add sliced waterchestnuts.
3. Mix low fat mayonaise, olive oil, italian dressing, salt and pepper and pour over salad, mix well.
4. Serve chilled and garnish with basil leaves

cooled spiral pasta, onion, olives, cherry tomatoes, waterchestnuts, red pepper, fresh basil, garlic, virgin olive oil, eggs, mayonaise, italian dressing, salt, chill

Taken from www.epicurious.com/recipes/member/views/pasta-salad-1202667 (may not work)