Ingredients
2 cups uncooked multigrain bow tie pasta1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained6 cups fresh baby spinach (about 6 ounces)2 cups fresh broccoli florets2 plum tomatoes, chopped1 medium sweet red pepper, chopped1/2 cup cubed part-skim mozzarella cheese1/2 cup pitted Greek olives, halved1/4 cup minced fresh basil1/3 cup reduced-fat sun-dried tomato salad dressing1/4 teaspoon salt1/4 cup chopped walnuts, toasted
Preparation
Cook pasta according to the package directions. Drain; transfer to a large bowl.
Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat. Sprinkle with walnuts.
