Garden Pasta Salad

• 2 cups whole wheat rotini
• 13 cup reduced-fat mayonnaise
• 13 cup low-fat plain yogurt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar or 1 tablespoon lemon juice
• 1 garlic clove, minced
• 18 teaspoon salt, or to taste
• fresh ground pepper, to taste
• 1 cup cherry tomatoes or 1 cup grape tomatoes, halved
• 1 cup diced yellow peppers or 1 cup red bell pepper
• 1 cup grated carrot
• 12 cup chopped scallion
• 12 cup chopped pitted kalamata olive
• 13 cup slivered fresh basil

1. Bring a large pot of lightly salted water to a boil.
2. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions.
3. Drain and refresh under cold running water.
4. Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth.
5. Add the pasta and toss to coat.
6. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
7. *Can be made a day of ahead.
8. *.

whole wheat rotini, mayonnaise, lowfat plain yogurt, extra virgin olive oil, red wine vinegar, garlic, salt, fresh ground pepper, cherry tomatoes, yellow peppers, carrot, scallion, olive, basil

Taken from www.food.com/recipe/garden-pasta-salad-245806 (may not work)