Makes: 6 servings
Total Time: 30 minutes
Ingredients
Dressing
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup low-fat mayonnaise
• 3 tablespoons chopped fresh oregano, or 1 tablespoon dried
• 1 tablespoon distilled white vinegar
Pasta Salad
• 8 ounces (about 3 cups) whole-wheat fusilli
• 2 cups chopped broccoli
• 1 3/4 cups halved grape or cherry tomatoes
• 1 15-ounce can chickpeas, rinsed
• 1/2 cup crumbled feta cheese
• Freshly ground pepper, to taste
Directions
1. To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, oregano and vinegar; whisk until combined.
2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add broccoli, tomatoes, chickpeas, feta, pepper and the dressing; toss to coat.
Nutritional Information:
| Serving Size | 6 servings in recipe |
| Calories | 264 |
| Total carbohydrates | 44 g |
| Dietary fiber | 6 g |
| Sodium | 457 mg |
| Saturated fat | 2 g |
| Total fat | 6 g |
| Trans fat | 0 g |
| Cholesterol | 14 mg |
| Protein | 11 g |
| Monounsaturated fat | 1 g |
| Sugars | 4 g |
Recipe and image courtesy of EatingWell.com
