Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Bow Tie & Spinach Salad
Bow Tie & Spinach Salad
Ingredients:
2 cups uncooked multigrain bow tie pasta
1 can (15 ounces) chickpeas or garbanzo beans, 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
About the Recipe
With pasta salad, it’s easy to change up ingredients.
We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the chickpeas.
Julie Kirkpatrick, Billings, Montana
Nutritional Info
Getting it done:
1. Cook pasta according to 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.
3. Sprinkle with walnuts.
Ingredients:
2 cups uncooked multigrain bow tie pasta
1 can (15 ounces) chickpeas or garbanzo beans, 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
Getting it done:
1. Cook pasta according to 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.
3. Sprinkle with walnuts.
About the Recipe
With pasta salad, it’s easy to change up ingredients.
We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the chickpeas.
Julie Kirkpatrick, Billings, Montana
Nutritional Info
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