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Ingredients1 h 20 m servings 489 cals
Original recipe yields 6 servings (6 to 8 servings)
- Cook fusilli according to package directions. Drain and rinse under cold water; transfer to a large bowl. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds. Chop cucumber into 1/2-inch (1 cm) pieces; set aside.
- Lemony-Yogurt Dressing: Whisk together yogurt, mayonnaise, olive oil, lemon juice and zest, garlic, salt and pepper.
- Add cucumber, chickpeas, onion and orange pepper to pasta; toss with dressing. Refrigerate for at least 1 hour or up to 4 hours. Fold in olives and mint just before serving.
- For a quick alternative, use store-bought creamy Italian dressing and add a squeeze of lemon juice.
Per Serving: 489 calories; 19.5 g fat; 66.4 g carbohydrates; 14.8 g protein; 4 mg cholesterol; 497 mg sodium. Full nutrition
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