When I was growing up, my mom started making a pasta salad that’s still one of my favorites. (In fact, she made it last time she came to visit.)
It’s cold, so it’s good for summer, and it has a nice variety of colors and flavors and a general light tanginess. It’s healthy, too.
Mom got the recipe from a friend and adapted it. The pasta salad goes well with roast or grilled pork chops and a side of a green veggie like broccoli.
Glenda’s pasta salad
1 1/2 to 2 1/2 cups spiral pasta, cooked and cooled
1 cup light mayonnaise
2-3 tablespoons red wine vinegar
1 clove garlic, chopped
1/4 teaspoon pepper
1 large tomato, chopped
1/2 cup green pepper, chopped
1/2 cup black olives, sliced
1 Tablespoon dried basil or 1/8 cup fresh basil, finely chopped.
Mix ingredients. Refrigerate at least 30 minutes if possible.
Serves about 6
For a sharper taste, you can substitute low-fat Greek yogurt for the mayonnaise, and halved grape tomatoes work just as well as a regular tomato. I recommend fresh basil, when you can find it, though it’s still good with the dried version.