- 12 oz wagon wheel pasta
- 1 can garbanzos drained and rinsed
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup green pepper
- 3/4 cup mayo
- 3/4 cup plain yogurt
- 1/4 cup chopped dill
- juice and zest of 1 lemon
- 1 clove garlic crushed
- 1/2 teaspoon salt
- black pepper to taste
Cook pasta al dente. Rinse and cool. Combine pasta, garbonzos, celery, onion, and pepper. Separately whisk mayo, yogurt, dill, juice and zest, garlic, s&p. Fold into pasta mixture. Serves 6.
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