Chickpea Olive Pasta Salad with Oranges

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Chickpea Olive Pasta Salad with Oranges

 

4 ozs. multicolored corkscrew pasta, uncooked

2 navel oranges, separated into segments and halved

15 oz. can garbanzo beans, rinsed and drained

3/4 cup broccoli florets

2 1/4 oz. can black olives, drained

1/2 cup sliced green onion

1 cup diced red bell pepper

1/4 cup red wine vinegar

1/4 cup orange juice

1 tbsp. oil

1 tsp. basil, dried or fresh

1 tsp. crushed oregano

1/2 tsp. rosemary, dried or fresh

1 clove garlic minced

1/4 tsp. black pepper

 

Cook pasta according to package directions; drain. Rinse with cold water, drain

well again. In a large bowl, combine pasta, orange sections, garbanzo beans,

broccoli, red bell pepper, olives, and green onion. Combine dressing ingredients

in a container with a lid. Cover and shake until

blended. Pour dressing mixture over pasta mixture; toss to combine. Cover and

chill at least 1 hour, stirring occasionally. Serves 6.