INGREDIENTS
4
ounces uncooked spinach rotini or fusilli
1
can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1/3
cup finely chopped carrot
1/3
cup chopped celery
1/2
cup chopped red bell pepper
2
green onions with tops, sliced
3
tablespoons balsamic vinegar
2
tablespoons reduced-fat mayonnaise
2
teaspoons prepared whole-grain mustard
1/2
teaspoon black pepper
1/4
teaspoon dried Italian seasoning
Leaf lettuce
PREPARATION:
- Cook pasta according to directions, omitting salt; drain. Rinse under cold running water until cool; drain.
- Combine pasta, chickpeas, carrot, celery, bell pepper and green onions in medium bowl.
- Whisk together vinegar, mayonnaise, mustard, black pepper and Italian seasoning in small bowl until blended. Pour over salad; toss to coat evenly. Cover and refrigerate up to 8 hours.
- Arrange lettuce on individual plates. Spoon salad over lettuce.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
Sodium
242 mg
Protein
5 g
Fiber
3 g
Carbohydrate
22 g
Cholesterol
1 mg
Saturated Fat
<1 g
Total Fat
2 g
Calories from Fat
16 %
Calories
129
DIETARY EXCHANGE:
Starch
1-1/2
Fat
1/2
