Directions:
- Cook pasta according to box directions.
- Add chickpeas 1 minute before end of cooking (or anything else you want to get heated or softened).
- Drain and rinse.
- Dice remaining fruits and vegetables to similar sizes.
- Toss with salt and pepper.
- Mix fruits and vegetables into cooled cooked pasta.
- Whisk together orange juice, mayonnaise, mustard, and seasonings.
- Continue whisking as you drizzle in the olive oil until it reaches salad dressing consistency (vinaigrette technique).
- Pour dressing over pasta-vegetable combination and stir to combine.
- Feel free to substitute local fruits and vegetables and your favorite seasonings based on availability/taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 957.65 Kcal (4009 kJ) | ||
| Calories from fat | 138.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.37g | 24% | |
|---|---|---|---|
| Cholesterol | 19.07mg | 6% | |
| Sodium | 626.19mg | 26% | |
| Potassium | 898.11mg | 19% | |
| Total Carbs | 200.16g | 67% | |
| Sugars | 183.23g | 733% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 3.92g | 8% | |
| Vitamin C | 66.1mg | 110% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 32.1mg | 178% | |
| Calcium | 21.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 58.18 Kcal (244 kJ) | ||
| Calories from fat | 8.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 24% | |
|---|---|---|---|
| Cholesterol | 1.16mg | 6% | |
| Sodium | 38.04mg | 26% | |
| Potassium | 54.56mg | 19% | |
| Total Carbs | 12.16g | 67% | |
| Sugars | 11.13g | 733% | |
| Dietary Fiber | 0.05g | 3% | |
| Protein | 0.24g | 8% | |
| Vitamin C | 4mg | 110% | |
| Iron | 2mg | 178% | |
| Calcium | 1.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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