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4 c. cooked corkscrew pasta, drained & cooled
4 green onions, chopped
1-15 oz can chickpeas, rinsed and drained
1 ½ c. sweet red pepper, chopped
1 ½ c. celery, chopped
¼ c. feta cheese, crumbled
1 ½ c. carrot, shredded
1/3 c. light Greek salad dressing
In a large bowl, combine pasta, chickpeas, celery, carrot, red pepper, onion and feta cheese; toss lightly to mix well.
Add dressing to pasta mixture and toss to coat well. Serve.
Pasta mixture can be made a day in advance. Keep in fridge overnight and toss salad with dressing before serving.
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Nutrition Facts
Serving Size
Servings Per Container 13
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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