Bow Tie and Spinach Salad

Contributed By: Parker


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


1. Cook pasta according to the package directions. Drain; transfer to a large bowl.
2. Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat. Sprinkle with walnuts.

Helpful Hints:

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.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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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