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Orange and Fusilli Pasta Salad




Source of Recipe


Internet


List of Ingredients




4-ozs fusilli, corkscrew, or bowtie pasta
2 naval oranges, peeled, separated into segments, halved
1 can (15 ozs.) garbanzo beans, drained and rinsed
1 1/2 cups broccoflower or cauliflower florets
1 can (2.25 ozs.) sliced, ripe olives, drained
1/3 cup sliced green onion

Orange Herb Dressing:
1/4 cup white or red wine vinegar
- juice of 1 orange (1/4 cup)
1 Tbsp vegetable oil
1 tsp each crushed dried basil and oregano
1 clove garlic, minced
1/4 tsp pepper


Recipe



In a 3 quart saucepan of rapidly boiling water, cook pasta in unsalted water according to package directions; drain. Rinse several times with cool water; drain again. In a large bowl toss together cooled pasta, orange half segments, garbanzo beans, broccoflower, olives, and onion. Pour dressing over salad; toss well. Cover and chill at least 1 hour to allow flavors to blend, stirring occasionally. Orange Herb Dressing: In a shaker jar with lid, combine all ingredients. Cover and shake until well blended. Makes about 1/2 cup.