Transport yourself to the Mediterranean Sea with this Moroccan Pasta Salad! Fresh and light, this vegetarian pasta salad is perfect for summer picnics and barbecues. Orange juice and zest are added to the vinaigrette for bright flavors. Pasta Pro Tip: Add chopped olives or capers for extra zing!
4 ounce whole wheat rotini
1Â can no salt added chickpeas, drained and rinsed
2 cups  shredded carrots
1/3 cup thinly sliced red onion
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley
1/4 cup chopped dried apricots divided
2 tablespoons toasted chopped pistachios
1 tablespoon  finely grated orange zest
1/3 cup orange juice
1/3 cup red wine vinegar
3 tablespoon extra-virgin olive oil
1 tablespoon. honey
4 teaspoon minced fresh gingerroot
2 cloves garlic minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon each salt and pepper
Recipe and Photo courtest of National Pasta Association
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