Prep time: 1 hour, 15 minutes
Servings: 6
Serving Size: 1/6 of salad
4 oz multicolored corkscrew pasta, uncooked
2 navel oranges, separated into segments and halved
15 oz can garbanzo beans, rinsed and drained
¾ cup broccoli florets
2¼ oz can black olives, drained
½ cup green onion, sliced
1 cup red bell pepper, diced
¼ cup red wine vinegar
¼ cup orange juice
1 Tbsp canola oil
1 tsp basil, dried or fresh
1 tsp crushed oregano
½ tsp rosemary, dried or fresh
1 clove garlic, minced
1.4 tsp black pepper
Cook pasta according to package directions; drain. Rinse with cold water, drain well again. In a large bowl, combine pasta, orange sections, garbanzo beans, broccoli, red bell pepper, olives, and green onion. Combine dressing ingredients in a container with a lid. Cover and shake until blended. Pour dressing mixture over pasta mixture; toss to combine. Cover and chill at least 1 hour, stirring occasionally.
Nutrition
Calories: 230
Fat: 5g
Saturated Fat: 1g
Carbohydrate: 41g
Fiber: 6g
Sodium: 310mg
Provided by Produce for Better Health
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