*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
Recipe courtesy of Tamra Scroggins.
Chickpea legume pasta, fresh vegetables, and a splash of lemon juice make this salad sing.
6 boxes Barilla Chickpea Rotini
6 each garlic cloves, minced
1 ½ tablespoons sea salt
4 tablespoons fresh oregano
½ cup lemon juice
1 ½ tablespoons dijon mustard
2 cups extra virgin olive oil
Ingredients for the salad:
6 cups grape tomatoes, halved
6 cups cucumbers, quartered and halved
6 cups spinach, roughly chopped
6 tablespoons mint leaves, roughly chopped
3 cups kalamata olives, halved
3 cups feta cheese, crumbled
Bring a large pot of water to a boil and season with salt, cook the pasta for 7 minutes then drain and toss with some oil. Place onto a sheet tray then into the fridge to cool down.
Place all the ingredients for the dressing into a blender and puree until smooth and set aside.
Add all the ingredients to a large bowl.
Gently fold the ingredients into each other then transfer to a serving platter.