Ingredients:
2 cups radiatore, uncooked
4 1/2 cups frozen tiny broccoli florets
2 cups chickpeas, drained
12 ounces low-fat Italian salad dressing or 12 ounces reduced-fat Italian salad dressing
1 cup shredded carrots
1/2 cup sun-dried tomatoes, chopped ( packed in oil)
salt
ground black pepper
Directions:
Cook pasta according to package directions, adding broccoli during last one minute of cooking, drain.
Rinse with cold water to cool quickly; drain well.
In large bowl, toss cooled pasta and broccoli with remaining ingredients.
Cover; refrigerate.
Servings: 16
Time preparation: 10 min.
Time total: 20 min.