Garbanzo Pasta Salad

Name: Garbanzo Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 serving(s)
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

Submitted by DailyInspiration

"A great sounding vegetarian main-dish salad. Prep time does not include marinating time."

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Ready In:: 25mins
Ingredients:: 13
Serves:: 8

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

Cook pasta according to directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
Combine pasta, garbanzo beans, carrots, celery, bell pepper 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 evening. Cover and refrigerate up to 8 hours.
Arrange lettuce on individual plates. Spoon salad over lettuce and garnish with cherry tomatoes, if desired.