shrimp pasta salad from

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

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.


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