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Active time
30 minutes
6 servings


4 ounce whole wheat rotini

1 can no salt added chickpeas, drained and rinsed

2 cups  shredded carrots

⅓ cup thinly sliced red onion

¼ cup finely chopped fresh mint

¼ cup finely chopped fresh parsley

¼ cup chopped dried apricots divided

2 tablespoons toasted chopped pistachios

Orange Vinaigrette:

1 tablespoon  finely grated orange zest

⅓ cup orange juice

⅓ 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

½ teaspoon ground coriander

¼ teaspoon each salt and pepper

  1. Cook pasta according to package ingredients, drain and set aside
  2. Orange Vinaigrette, Whisk together orange zest, orange juice, red wine vinegar, oil, honey, ginger, garlic,cumin, coriander, salt and pepper
  3. In a large bowl toss pasta with vinaigrette. Stir in chickpeas, carrots, red onion, mint, parsley, and half of the apricots. Transfer to serving platter, sprinkle with remaning apricots and pistachios
  4.  Add chopped olives or capers for an extra zing (optional)

Recipe and Photo courtest of National Pasta Association


Calories: 220
Total Fat:10 g
Saturated Fat: 1.5g
Sodium: 110mg
Carbohydrate:29 g
Fiber:5 g
Total Sugar:10 g (Added Sugar:3 g)
Protein: 6g

Yield: 6 servings

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