Mediterranean Pasta Salad
Rate this recipe
4.4/5
(9 Votes)
Ingredients
- 3 cups chopped zucchini
- 4 cups packed fresh baby spinach
- 2 cups cooked whole-wheat pasta (preferably a short shape, such as penne)
- 1 15-oz. can chickpeas, drained and rinsed
- 1 6.5-oz. jar marinated quartered artichoke hearts, not drained
- 1 2.5-oz. can sliced black olives, drained
- 1 large tomato, chopped
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper
- 1/4 cup fresh goat cheese
Details
Servings 4
Adapted from health.com
Preparation
Step 1
1. Place zucchini in a bowl. Add 1/4 cup water, cover (leaving it slightly open to vent steam) and microwave on high until tender, 4 to 5 minutes. Uncover, drain and let cool.
2. Divide spinach among 4 bowls. Microwave each, uncovered, for 1 minute on high to wilt, if desired.
3. In a bowl, toss pasta, chickpeas, artichoke hearts with marinade, olives, tomato, basil and oregano. Toss in zucchini. In a separate bowl, whisk oil, vinegar and mustard. Season with salt and pepper. Toss with pasta mixture.
4. Divide mixture among bowls with spinach. Top with cheese and serve.
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