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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 garbanzo beans. —Julie Kirkpatrick, Billings, Montana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


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


  • Cook pasta according to the 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.

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  • Debra
    May 30, 2020

    Loved this!! I did tweak it a bit as I am not a fresh tomato fan. So i added in extra peppers and onions. I also probably used more than the recipe called for with the olives and broccoli. It made a ton but kept great in a tight closed container in the fridge for 5 days. Easily could add any meat for an extra kick of protein but with the chickpeas in it has everything you need. Will definitely be making this again.

  • donnarose60
    Jan 22, 2020

    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.

  • 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.