 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
A great sounding vegetarian main-dish salad. Prep time does not include marinating time. Ingredients:
4 ounces uncooked spinach rotini pasta (or fusilli) |
1 (15 ounce) can garbanzo beans, drained and rinsed (chickpeas) |
1/3 cup carrot, finely chopped |
1/3 cup celery, chopped |
1/2 cup red bell pepper, chopped |
2 green onions with tops, chopped |
3 tablespoons balsamic vinegar |
2 tablespoons reduced-calorie mayonnaise |
2 teaspoons whole grain mustard |
1/2 teaspoon ground black pepper |
1/4 teaspoon italian seasoning |
lettuce leaf |
cherry tomatoes, for garnish |
Directions:
1. Cook pasta according to directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
2. Combine pasta, garbanzo beans, carrots, celery, bell pepper and green onions in medium bowl.
3. Whisk together vinegar, mayonnaise, mustard, black pepper and Italian seasoning in small bowl until blended. Pour over salad; toss to coat evening. Cover and refrigerate up to 8 hours.
4. Arrange lettuce on individual plates. Spoon salad over lettuce and garnish with cherry tomatoes, if desired.
|
|