Magazine purge #8! This is a healthier version of a mayo-based summer pasta salad. It had me at green olives. Rachael Ray, July/August 2013
- salt & pepper
- 10 oz short multigrain pasta, such as rigatoni or penne
- ½ cup lightly packed whole fresh basil leaves, plus ¼ cup torn basil leaves
- 1/3 cup fat-free plain Greek yogurt
- ¼ cup mayonnaise
- ¼ cup grated parmesan cheese
- 2 tablespoons EVOO (extra virgin olive oil)
- 1 tablespoon fresh lemon juice
- 1 small clove garlic
- 2 cups grape tomatoes, halved lengthwise
- 1 orange bell pepper, cut into ¼-inch pieces (about 1 cup)
- 1/3 cup halved pimiento-stuffed green olives
- In a large pot of boiling, salted water, cook the pasta according to package directions. Drain, then rinse under cold water. Transfer pasta to a serving bowl.
- While the pasta is cooking, in a food processor, puree the whole basil leaves, yogurt, mayonnaise, cheese, EVOO, lemon juice, and garlic, scraping down the sides of the bowl as needed. Pour the mixture over the pasta and toss well to coat. Stir in the tomatoes, bell pepper, olives, and torn basil. Season with pepper and toss gently.