Try this whole wheat pasta and spinach salad tossed with sun-dried tomatoes and garbanzo beans. It’s satisfying enough to have as a light main course and, of course, perfect for serving alongside your grilled entrées.
1/2 Pound Whole Wheat Orzo
1/4 Pound Baby Spinach (About 4 Packed Cups)
4 Tablespoons Lemon Juice
24 Pieces Sundried Tomatoes in Olive Oil (Chopped Plus 1 Tablespoon Olive Oil From The Jar)
15 Ounces Cooked Garbanzo Beans (Rinsed & Drained)
Cook the orzo in a large size pot of salted boiling water for 8 to 10 minutes until al dente. Drain and rinse in cold water and then drain again. In a large bowl toss the orzo with the spinach, lemon juice, sundried tomatoes, olive oil and garbanzo beans. Refrigerate for 1 hour or serve room temperature. Serves 4