INGREDIENTS
4
ounces uncooked spinach rotini or fusilli pasta
1
can (15 ounces) garbanzo beans (chickpeas), drained and rinsed
1/2
cup chopped red bell pepper
1/3
cup chopped celery
1/3
cup finely chopped carrot
2
green onions with tops, chopped
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 and rinse well under cold water until pasta is cool; drain well.
- Combine pasta, garbanzo beans, bell pepper, celery, carrot 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 and garnish with cherry tomatoes, if desired.
Note
This can also be served as a vegetarian main-dish salad.
This recipe appears in:
Pasta Side Dish
