Cook pasta in boiling water following instructions. Drain, rinse under cold water and set aside to cool completely.
Place chickpeas, carrots zucchini, celery, red pepper, beans, tomatoes and pasta in a bowl and toss to combine, Arrange lettuce on a serving platter and top with pasta mixture. To make dressing, place pesto, yogurt and mayonnaise in a bowl and mic to combine. Drizzle over salad and serve.
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|Serving Size: 1 Serving (2203g)|
|Recipe Makes: Servings|
|Calories from Fat: 218 (14%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 182mg||56 %|
|Sodium 1791.5mg||62 %|
|Potassium 4943.9mg||130 %|
|Total Carbohydrate 289.8g||85 %|
|Dietary Fiber 43g||172 %|
|Sugars, other 246.8g|
|Protein 66.9g||96 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1600
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