Whole Wheat Rotini Garden Pasta Salad

This salad recipe is so colorful
and tastes as good as it looks.
I've tried to keep the calories down.

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


Directions:
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.
Whisk mayonnaise, yogurt, oil, 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.