Mediterranean Pasta Salad

By courtneyepowell

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

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.