About this recipe:Pasta salads are perfect for picnics and barbecues. This one has been upgraded with wholemeal pasta and a generous quantity of vegetables. Reduced-fat mayo and low-fat yogurt make a creamy dressing with a fraction of the saturated fat of typical mayonnaise dressings.
Bring a large pot of water to the boil. Cook pasta according to the packet directions. Drain and refresh under cold running water.
Whisk mayonnaise, yogurt, oil, vinegar, garlic and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add the tomatoes, capsicum, carrot, spring onions, olives and basil. Toss to coat well. The salad will keep, covered, in the refrigerator for up to 1 day.