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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