Active time
30 minutesYield
6 servingsNutrition
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Ingredients
Salad:
4 ounce whole wheat rotini
1 can no salt added chickpeas, drained and rinsed
2 cups shredded carrots
⅓ cup thinly sliced red onion
¼ cup finely chopped fresh mint
¼ cup finely chopped fresh parsley
¼ cup chopped dried apricots divided
2 tablespoons toasted chopped pistachios
Orange Vinaigrette:
1 tablespoon finely grated orange zest
⅓ cup orange juice
⅓ cup red wine vinegar
3 tablespoon extra-virgin olive oil
1 tablespoon. honey
4 teaspoon minced fresh gingerroot
2 cloves garlic minced
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon each salt and pepper
Instructions
- Cook pasta according to package ingredients, drain and set aside
- Orange Vinaigrette, Whisk together orange zest, orange juice, red wine vinegar, oil, honey, ginger, garlic,cumin, coriander, salt and pepper
- In a large bowl toss pasta with vinaigrette. Stir in chickpeas, carrots, red onion, mint, parsley, and half of the apricots. Transfer to serving platter, sprinkle with remaning apricots and pistachios
- Add chopped olives or capers for an extra zing (optional)
Recipe and Photo courtest of National Pasta Association
Nutrition
Calories: 220Total Fat:10 g
Saturated Fat: 1.5g
Sodium: 110mg
Carbohydrate:29 g
Fiber:5 g
Total Sugar:10 g (Added Sugar:3 g)
Protein: 6g
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