Mediterranean Pasta Salad
This is a version of my favorite pasta salad that my Aunt Sharon makes every time I go home for a visit. MNU’s take has all sorts of healthy veggies in a light dressing, perfect for picnics or parties.
2 cups baby spinach
1 avocado, diced
1 cup diced cucumber
1 cup diced tomato
1 cup diced black or kalamata olives
3 scallions, diced
1 ½ cups chickpeas (1 15 oz. can) chickpeas, drained
1 cup Orzo, cooked and drained
2 large garlic cloves, minced
1 small onion or 2 small shallots, diced
3 tablespoons oil & vinegar or Italian salad dressing
1 teaspoon Nature’s Seasons seasoning
Cook the pasta in a saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain and rinse under cold water. Transfer into a large mixing bowl. Add all other ingredients, toss with dressing and seasonings and set in refrigerator to chill. Best if left overnight, but an hour is fine too.
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