My turn: Mom’s pasta salad good summer dish

Argen Duncan

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.