Mediterranean Pasta Salad With Whole-Wheat Pasta

Photo: Charles Masters

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


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


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.