[edit] Ingredients
4 |
|
1 |
can (15 oz) Garbanzo Beans |
⅓ |
cup Finely Chopped Carrot |
⅓ |
cup Chopped celery |
½ |
cup Chopped Red Bell Pepper |
2 |
Green Onions w/Tops, chopped |
3 |
tablespoons Balsamic Vinegar |
2 |
tablespoons Mayonnaise |
2 |
teaspoons Prepared Whole-Grain Mustard |
½ |
teaspoon Ground Black pepper |
¼ |
teaspoon Italian Seasoning |
|
Leaf Lettuce |
[edit] Preparation
Step 1 |
Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. |
Step 2 |
Drain the garbanzo beans. Combine pasta, garbanzo beans, carrot, bell pepper, and green onions in medium bowl. |
Step 3 |
Whisk together vinegar, mayonnaise, mustard, black pepper, and Italian seasoning in a small bowl until blended. pour over salad; toss to coat evenly. Cover and refrigerate up to 8 hours. |
Step 4 |
Arrange lettuce on individual plates. Spoon salad over lettuce. |
[edit] About Garbanzo Pasta Salad
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