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Ingredients
Orange Vinaigrette
- 1 Tbsp finely grated orange zest
- 1/3 cup orange juice
- 1/3 cup red wine vinegar
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp honey
- 4 tsp minced fresh ginger
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp salt
- 1/4 tsp pepper
Pasta Salad
- 4 oz whole wheat rotini
- 1 19 oz can no salt added chickpeas drained and rinsed
- 2 cups shredded carrots
- 1/3 cup thinly sliced red onion
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh parsley
- 1/4 cup chopped dried apricots divided
- 2 Tbsp toasted chopped pistachios
Ingredients
Orange Vinaigrette
Pasta Salad
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Instructions
Orange Vinaigrette
- Whisk together all vinaigrette ingredients and set aside.
Pasta Salad
- Cook pasta according to package directions. Drain and let cool. In a large bowl, toss cooled pasta with the Orange Vinaigrette. Stir in chickpeas, carrots, red onion, mint, parsley, and half of the apricots. Transfer to serving platter; sprinkle with remaining apricots and pistachios. Makes 6 servings.
Recipe Notes
Tip: Add chopped olives or capers for extra zing.
Recipe and photo courtesy of the National Pasta Association.
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