- 1 cup green peas, frozen
- 1/3 cup Orange Juice Concentrate
- 16 ounce bowtie (farfalle) pasta, dry
- 1 cup Lentils, cooked
- 4 fruit clementine
- 1/2 medium onion, red
- 1/4 cup mayonnaise, light
- 1/4 cup yogurt, plain
- 1/8 teaspoon paprika
- 4 cup spinach
- 1/4 cup black olives, canned
Allow peas and orange juice concentrate to thaw. Meanwhile, cook pasta and lentils separately according to package instructions. Drain, and allow to cool to room temperature.
Peel and separate clementines into wedges. Thinly slice onion. Toss both into bowl with pasta, peas, and lentils.
In a small bowl mix mayonnaise, yogurt, thawed orange juice concentrate, and paprika. Pour over pasta mixture and stir to coat evenly.
Serve on a bed of spinach and top with olives.
Calories: 764kcal | Carbohydrates: 141g | Protein: 31g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 274mg | Fiber: 13g | Sugar: 22g