Shrimp Pasta Salad

Shrimply irresistable. Enjoy this delicious shrimp and pasta salad that's chock full of great flavors. The best part is that it's low in fat and calories so you won't put a dent in your diet.

Ingredients
12 oz. whole-wheat rotini or rotelle pasta or 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 tsp. salt (taste and season slowly)
1/2 tsp. red chili pepper flakes
1/4 tsp. ground cumin
2 cups loosely packed baby spinach leaves
1 (15 oz.) 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 tbsp. fresh lemon juice
2 tsp. finely grated lemon zest

Methods/steps
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 tbsp. olive oil, onion, garlic, 3/4 tsp. salt, chili flakes, and cumin; marinate at room temperature for 10 minutes.

Preheat a medium frying pan over medium heat, and 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.