• 4-ozs fusilli, corkscrew, or bowtie pasta
• 2 naval oranges, peeled, separated into segments, halved
• 1 can (15 ozs.) garbanzo beans, drained and rinsed
• 1 1/2 cups broccoflower or cauliflower florets
• 1 can (2.25 ozs.) sliced, ripe olives, drained
•  1/3 cup sliced green onion
• - Orange Herb Dressing:
• 1/4 cup white or red wine vinegar
• - juice of 1 orange (1/4 cup)
• 1 Tbsp vegetable oil
• 1 tsp each crushed dried basil and oregano
• 1 clove garlic, minced
• 1/4 tsp pepper

In a 3 quart saucepan of rapidly boiling water, cook pasta in unsalted water according to package directions; drain. Rinse several times with cool water; drain again. In a large bowl toss together cooled pasta, orange half segments, garbanzo beans, broccoflower, olives, and onion. Pour dressing over salad; toss well. Cover and chill at least 1 hour to allow flavors to blend, stirring occasionally. Orange Herb Dressing: In a shaker jar with lid, combine all ingredients. Cover and shake until well blended. Makes about 1/2 cup.

This is an official 5 A Day recipe.
Provided by: Sunkist Growers, Inc.