DIETS: LC VG VT

Servings: 8 (as a side)

​Ingredients: 

• 4 ounces tri-color rotini
• 1 15oz can chickpeas, rinsed & drained
• 1/3 cup celery, chopped
• 1/2 cup carrot, finely chopped
• 1/2 cup red bell pepper, chopped
• 2 scallions, chopped
• 2 Tablespoons mayo (vegan, if desired)
  
• 3 Tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1/4 teaspoon Italian seasoning

Instructions: 

• Cook pasta according to package directions.  Drain and immediately rinse under cold water until pasta is cooled. 
• Combine pasta, beans, celery, carrot, red pepper and onions in medium bowl. 
• Combine mayo, balsamic vinegar, mustard, pepper, salt & Italian seasoning in small bowl and mix well.  
• Pour dressing over salad and toss to coat.  
• Cover & refrigerate overnight (can eat immediately - but much better if let to sit overnight!).

Nutrition Info Per Serving (1/2 cup): 
Calories 156.3
Total Fat 3.5 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.2 g
Cholesterol 0.9 mg
Sodium 533.9 mg
Potassium 171.9 mg
Total Carbohydrate 26.7 g
Dietary Fiber 3.8 g
Sugars 1.5 g
Protein 5.0 g