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Moroccan Pasta Salad

Grill.em's picture
  Red bell peppers 3
  Whole wheat pasta 8 Ounce (1 Package)
  Tomato 1 , chopped
  Onion 1 Large, chopped
  Canned garbanzo beans 15 Ounce, drained (1 Can)
  Peanut oil 2 Tablespoon
  Ground cumin 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Sliced black olives 1⁄2 Cup (8 tbs)
  Low fat plain yogurt 1⁄2 Cup (8 tbs)

Cook pasta according to package directions, drain.
Place pasta in deep bowl.
Toss with tomato, onion, and beans.
Cut bell peppers into thirds; discard seeds.
Preheat grill over medium-high heat.
Brush peppers lightly with oil.
Grill 1/2 minutes per side.
Peppers will begin to char.
Slice peppers into thin strips.
Add to pasta dish.
Add all remaining ingredients, except yogurt, to pasta salad.
Toss salad with yogurt.
Divide salad onto serving dishes

Recipe Summary

Side Dish

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1745 Calories from Fat 509

% Daily Value*

Total Fat 60 g91.8%

Saturated Fat 6.5 g32.4%

Trans Fat 0 g

Cholesterol 6.8 mg2.3%

Sodium 3260.4 mg135.8%

Total Carbohydrates 301 g100.2%

Dietary Fiber 55.3 g221.4%

Sugars 47.5 g

Protein 66 g131%

Vitamin A 259.2% Vitamin C 879.3%

Calcium 48.4% Iron 61.2%

*Based on a 2000 Calorie diet

Moroccan Pasta Salad Recipe