Creamy Broccoli Pasta Salad

3 ounces uncooked rotini pasta (spiral shaped pasta, 1 1/4 cups) 1⁄4 cup light sour cream 2 tablespoons grated parmesan cheese 1 tablespoon reduced-calorie mayonnaise 1 tablespoon skim milk 1 clove garlic, minced 3⁄4 cup fresh broccoli florets 3⁄4 cup Italian plum tomato (3 to 4 medium) 1 medium carrot, finely shredded (1/2 cup) 1 tablespoon chopped fresh basil

Cook rotini to desired doneness as directed on package. Drain; rinse with cold water until cool. Meanwhile, in small bowl, combine sour cream, cheese, mayonnaise, milk and garlic; blend well. In large bowl, combine broccoli, tomatoes, carrot and basil. Add cooked rotini; mix well. Add sour cream mixture; toss gently to mix thoroughly. Serve immediately, or cover and refrigerate until serving time.