Mediterranean Pasta Salad

Mediterranean Pasta Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • ¼

    cup fresh goat cheese

Directions

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.


Nutrition

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