Hi, I'm Jessie. I'm here in the EatingWell Test Kitchen and today I'm going to show you how to cut calories and fat in creamy salads like potato salad and pasta salad. I'm making a garden pasta salad. Now the first thing you want to do is, start with whole-wheat pasta. Use this instead of white pasta, and the reason is, that it has double the fiber of regular white pasta. The next thing we're going to do is make a slimmed-down creamy dressing. So skip the regular mayo; go with low-fat mayo. Mix that with a little bit of low-fat plain yogurt, that adds a little tang. Then I mix in olive oil, red-wine vinegar, a minced clove of garlic, an eighth of a teaspoon salt and don't forget a little bit of pepper. You toss it together with the pasta until it's well coated. And then, finally, bulk it up with a ton of veggies. They add fresh flavor and they keep the calories low. So I add bell pepper, dice that up. I slice up some scallions and put those in. A little bit of shredded carrots, then I go with halved cherry tomatoes, a little bit of basil and Kalamata olives, diced up. Toss that all together and it's done. It's simple and delicious. And with those three steps: wholewheat pasta instead of white, that's secret number one. We had the slimmed-down creamy dressing and then we have a ton of veggies to bulk it up and keep calories low. What you save: 350 calories and six grams of saturated fat per serving.