Garbanzo-Pasta Salad Recipe
Garbanzo-Pasta Salad is simply delicious recipe. A deadly combination of pasta and garbanzo beans will surely tempt you to prepare this Garbanzo-Pasta Salad dish on every party!
Ingredients
4 ounces spinach fusilli or corkscrew pasta
1 (15-ounce) can garbanzo beans, drained
1/2 cup chopped celery
1/3 cup chopped sweet red pepper
1/3 cup shredded carrot
2 tablespoons chopped fresh chives
3 tablespoons white wine vinegar
2 tablespoons reduced-calorie mayonnaise
1 tablespoon olive or vegetable oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium-size leaves Romaine lettuce (optional)
1 medium tomato, cut into wedges
Directions
Cook pasta according to package directions, omitting salt.
Drain and cool.
Rinse garbanzo beans in a colander under cold running wafer 1 minute; set colander aside to let beans drain 1 minute.
Combine pasta, beans, celery, red pepper, carrot, and chives in a large bowl; toss lightly to mix well.
Combine vinegar, mayonnaise, oil, mustard, salt, and pepper in a small bowl; beat with a wire whisk until well blended.
Pour over salad, and toss lightly to coat well.
Cover and chill thoroughly.
Serve chilled salad on individual lettuce-lined plates, if desired.
Arrange tomato wedges around each serving.
Drain and cool.
Rinse garbanzo beans in a colander under cold running wafer 1 minute; set colander aside to let beans drain 1 minute.
Combine pasta, beans, celery, red pepper, carrot, and chives in a large bowl; toss lightly to mix well.
Combine vinegar, mayonnaise, oil, mustard, salt, and pepper in a small bowl; beat with a wire whisk until well blended.
Pour over salad, and toss lightly to coat well.
Cover and chill thoroughly.
Serve chilled salad on individual lettuce-lined plates, if desired.
Arrange tomato wedges around each serving.
