Shrimp Pasta Salad

• servings: 6
• active time: 15 mins
• total time: 25 minutes

Ingredients

12 oz. whole-wheat rotini or rotelle pasta or fusilli

1 lb. peeled deveined shrimp, tails removed (30 to 35)

1/4 cup olive oil

1 medium red onion, chopped

3 large garlic cloves, minced

3/4 tsp. salt (taste and season slowly)

1/2 tsp. red chili pepper flakes

1/4 tsp. ground cumin

2 cups loosely packed baby spinach leaves

1 (15 oz.) can chickpeas, drained and rinsed (garbanzos)

1 1/4 cups strained low-fat Greek yogurt (or whole-milk plain yogurt)

1/3 cup chopped fresh mint leaves

2 1/2 tbsp. fresh lemon juice

2 tsp. finely grated lemon zest

Directions

Cook pasta in a large pot of boiling salted water until tender

Drain and set aside.

Meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, 3/4 tsp. salt, chili flakes, and cumin

marinate at room temperature for 10 minutes

Preheat a medium frying pan over medium heat, and then add shrimp and marinade.

Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes

In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest. Season to taste with salt

Serve warm or at room temperature.