This spinach and whole wheat pasta salad, tossed with sun-dried tomatoes, kalamata olives and garbanzo beans (also known as chickpeas), is satisfying enough as a light main course, or perfect to serve alongside grilled entrées.
Special Diets:
Ingredients
Method
Bring a large pot of salted water to a boil over medium heat, and cook orzo until al dente, 8 to 10 minutes. Drain, rinse in cold water and drain again.
In a large bowl, whisk lemon juice with reserved oil from sun-dried tomatoes, salt and pepper.
Then add sun-dried tomatoes, olives, garbanzo beans, mint and parsley. Refrigerate for 1 hour for flavors to meld.
Stir in baby spinach before serving.
Nutritional Info
Serving Size
Calories
390
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.