It’s easy to change up my salad. Add grilled chicken or black beans.
—JULIE KIRKPATRICK BILLINGS, MT
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
2 cups uncooked multigrain bow tie pasta
1 can (15 ounces) 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 package directions. Drain; transfer to a bowl.
2. Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat. Sprinkle with walnuts.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Per 2 cups: 319 cal., 13g fat (2g sat. fat), 6mg chol., 660mg sod., 39g carb. (6g sugars, 7g fiber), 14g pro.
Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 vegetable.