Lobster Sunday

Just made a delicious dinner of Lobster, Pasta Salad, and Arugula Salad.

Garden Pasta Salad

Ingredients:

• 2 cups whole-wheat rotini, (6 ounces)
• 1/3 cup reduced-fat mayonnaise
• 1/3 cup low-fat plain yogurt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red-wine vinegar, or lemon juice
• 1 clove garlic, minced
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 1 cup cherry or grape tomatoes, halved
• 1 cup diced yellow or red bell pepper, (1 small)
• 1 cup grated carrots, (2-4 carrots)
• 1/2 cup chopped scallions, (4 scallions)
• 1/2 cup chopped pitted kalamata olives
• 1/3 cup slivered fresh basil

Directions

1. 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 and refresh under cold running water.
2. 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.

And for those nutrition gurus like me:

Per serving: 205 calories; 9 g fat (2 g sat, 5 g mono); 1 mg cholesterol; 29 g carbohydrates; 6 g protein; 4 g fiber; 291 mg sodium; 269 mg potassium.