Bow Tie & Spinach Salad Recipe

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Bow Tie & Spinach Salad Recipe
Bow Tie & Spinach Salad Recipe photo by Taste of Home
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Bow Tie & Spinach Salad Recipe

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With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts and sometimes change the chickpeas to black beans. —Julie Kirkpatrick, Billings, Montana
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups uncooked multigrain bow tie pasta
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 6 cups fresh baby spinach (about 6 ounces)
  • 2 cups fresh broccoli florets
  • 2 plum tomatoes, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 cup cubed part-skim mozzarella cheese
  • 1/2 cup pitted Greek olives, halved
  • 1/4 cup minced fresh basil
  • 1/3 cup reduced-fat sun-dried tomato salad dressing
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts, toasted

Directions

Cook pasta according to package directions. Drain; transfer to a large bowl.
Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat. Sprinkle with walnuts. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Bow Tie & Spinach Salad in Simple & Delicious April/May 2015

Nutritional Facts

2 cups: 319 calories, 13g fat (2g saturated fat), 6mg cholesterol, 660mg sodium, 39g carbohydrate (6g sugars, 7g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 vegetable.

  • 2 cups uncooked multigrain bow tie pasta
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 6 cups fresh baby spinach (about 6 ounces)
  • 2 cups fresh broccoli florets
  • 2 plum tomatoes, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 cup cubed part-skim mozzarella cheese
  • 1/2 cup pitted Greek olives, halved
  • 1/4 cup minced fresh basil
  • 1/3 cup reduced-fat sun-dried tomato salad dressing
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts, toasted
  1. Cook pasta according to package directions. Drain; transfer to a large bowl.
  2. Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat. Sprinkle with walnuts. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Bow Tie & Spinach Salad in Simple & Delicious April/May 2015

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Reviews forBow Tie & Spinach Salad

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Rhoni347 User ID: 6294550 267389
Reviewed May. 27, 2017

"My husband and I could not get enough of this! So tasty! Loved everything about it. We served with grilled chicken on the side."

MY REVIEW
Janice47JD User ID: 8591783 248564
Reviewed May. 24, 2016

"Delicious. I added shrimp to mine and it was a complete meal."

MY REVIEW
bshowalter User ID: 344920 224252
Reviewed Apr. 6, 2015

"Great for a large crowd. Next time, I would leave the olives out. Otherwise, it was a great salad."

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