Mediterranean Pasta Salad With Whole-Wheat Pasta

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 335
Fat 15 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12 g
Carbohydrate 43 g
Fiber 10 g
Cholesterol 3 mg
Iron 4 mg
Sodium 691 mg
Calcium 102 mg

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

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.

Anne Mauney, RD,

Health

March 2014
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