Fresh and light, this vegetarian pasta salad is perfect for summer picnics and barbecues. Orange juice and zest are added to the vinaigrette for bright flavors.


  1. Cook pasta according to package directions. Drain and set aside.
  1. Orange Vinaigrette: Whisk together orange zest, orange juice, red wine vinegar, oil, honey, ginger, garlic, cumin, coriander, salt and pepper.
  1. In large bowl, toss pasta with vinaigrette. Stir in chickpeas, carrots, red onion, mint, parsley, and half of the apricots. Transfer to serving platter; sprinkle with remaining apricots and pistachios.


  • Add chopped olives or capers for extra zing.

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