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Mediterranean Pasta Salad With Whole-Wheat Pasta

Photo: Charles Masters
Prep time 20 mins
Yield Serves: 4

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

Nutrition 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

How to Make It

  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.