Enlightened Pasta Salad

Nothing I like better than pasta. I've never been a big fan of those mayo-based pasta salads, though - I'm more into grain salads with vinaigrettes. But when it was warmer out, I decided to try this light version, aptly named Enlightened Pasta Salad from Rachael Ray magazine (July, 2013). Also, since Greek yogurt is the ingredient du jour, I figured I would try it out.

There isn't much simpler than making pasta salad. Rachael complicates it by making you puree all the ingredients together. Nope. For the dressing, I mixed 1/3 cup plain Greek yogurt, 1/4 cup light mayonnaise, 1/4 cup grated parmesan cheese, 2 Tbsp olive oil, and 1 Tbsp lemon juice. I just left out the garlic because as much as I love it, raw garlic is just too potent.

I cooked 10 oz of whole wheat penne and let it cool slightly. Then I mixed in the dressing with 2 cups halved cherry tomatoes, 1 diced red pepper and a couple small raw yellow zucchini. Finish with lots of fresh basil leaves and salt and pepper.

Garnish with even more basil and it's done! I would have added olives if I had had any. Oh well, I added a few capers instead for some tang. This was a lovely, simple, light summer pasta salad. You couldn't tell it was a mix of mayo and yogurt - or maybe you could, but it was still good. And a little less guilty. Make it for your next summer gathering.