Make this up to one day ahead and keep it refrigerated.
1 pound elbow pasta
½ cup light mayonnaise
3 tablespoons nonfat milk
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon black pepper
6 gherkin pickles (about 3 ounces) chopped
1 2.25 ounce can sliced black olives, drained
1 3-ounce jar sliced sweet pimentos, drained and chopped
- Cook the pasta according to package directions in plenty of lightly salted boiling water. Drain and run under cold water to stop the cooking.
- While the pasta cooks, whisk together the mayonnaise, milk, vinegar, mustard and black pepper. (Taste and add salt if desired).
- Toss the cooked pasta with the dressing, pickles, olives and pimentos. Serve cold or at room temperature.
Makes 12 servings
Nutritional analysis for each serving: 186 calories, 4 g fat, 1 g saturated fat, 5 g protein, 32 g carbohydrates, 1 g fiber, 115 mg sodium