Bow Tie & Spinach Salad

Name: Bow Tie & Spinach Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 2 cups uncooked multigrain bow tie pasta; 1 can (15 ounces) chickpeas or garbanzo beans, 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

With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the chickpeas. —Julie Kirkpatrick, Billings, Montana

Ingredients

2 cups uncooked multigrain bow tie pasta
1 can (15 ounces) chickpeas or garbanzo beans, 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.

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.

Nutrition 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.

Originally published as Warm Bowtie Salad in Simple & Delicious April/May 2015

Reviews

My Review

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Average Rating:

Patrisha11

Mar 31, 2018

Prepared this for a large crowd with several picky eaters, but I still received many compliments. I did eliminate the olives, knowing this crowd would probably shy away from that ingredient. I didn't have quite enough red pepper, so I used orange pepper, as well. It just made for a more colorful salad for our Easter meal. I used Russian dressing because I couldn't find sundried tomato dressing. Curious to know where other cooks found the dressing and what brand?
Rhoni347

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.
Janice47JD

May 24, 2016

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

Apr 6, 2015

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