Prep 15 mins
Cook 20 mins
Instead of using mayonnaise this salad uses Greek-style low-fat yogurt, which has been strained; that's thick & rich-tasting. Found on Sunset Magazine, 02/2007 edition. We are going to experiment with this on the menu - keep your fingers crossed!
- 12 ounces whole wheat rotini or 12 ounces rotelle pasta or 12 ounces 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 teaspoon salt (taste and season slowly)
- 1⁄2 teaspoon red chili pepper flakes
- 1⁄4 teaspoon ground cumin
- 2 cups loosely packed baby spinach leaves
- 1 (15 ounce) 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 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon zest
- Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions.
- Drain and set aside.
- Meanwhile, toss shrimp with 2 tablespoons olive oil, onion, garlic, 3/4 teaspoons salt, chile flakes, and cumin; marinate at room temperature 10 minutes.
- Preheat a medium frying pan over medium heat, 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.