1 16 oz box mini farfalle
2/3 cup light mayonnaise
2 tbsp red wine vinegar
1 tsp salt
½ tsp freshly ground pepper
6 Roma tomatoes, seeded and diced
2 large carrots, diced
2/3 cup chopped fresh basil
1/3 cup chopped red onion
Cook pasta according to package directions for al dente. Rinse and set aside.
In a small bowl, combine the mayonnaise, vinegar, salt and pepper with a whisk.
In a large salad bowl, toss the pasta with the tomatoes, carrots, basil and onion. Add the dressing and toss to coat.