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
Bow Tie & Spinach Salad
Bow Tie & Spinach Salad
Prep Time
15 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 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
Directions
- 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.
Nutrition Facts
2 cups: 318 calories, 13g fat (2g saturated fat), 7mg cholesterol, 661mg sodium, 39g carbohydrate (6g sugars, 7g fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable, 1 lean meat.
Loading Popular in the Community
Loading Reviews
