Bow Tie & Spinach Salad
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
Reviews
I gave this a 1 star only because I haven't tried it yet. I can't figure out how this and many other of the recipes can be for diabetes. I thought that pasta, potatoes, bread, rice,etc..are big no-one's. At least that's what my Doctor has been telling me. Some of these I could actually enjoy. Including yours.
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?
My husband and I could not get enough of this! So tasty! Loved everything about it. We served with grilled chicken on the side.
Delicious. I added shrimp to mine and it was a complete meal.
Great for a large crowd. Next time, I would leave the olives out. Otherwise, it was a great salad.