2 cups whole-wheat rotini, or 6 ounces
Freshly ground pepper, to taste
1/3 cup reduced-fat mayonnaise
1 cup cherry or grape tomatoes, halved
1/3 cup low-fat plain yogurt
1 small yellow or red bell pepper, diced
2 tablespoons extra-virgin olive oil
2-4 carrots, grated
1 tablespoon red-wine vinegar, or lemon juice
4 scallions, chopped
1 clove garlic, minced
1/2 cup chopped pitted kalamata olives
1/8 teaspoon salt
1/3 cup slivered fresh basil
Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions.
Drain pasta and rinse under cold running water to stop from overcooking.
Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat.
Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.