Mediterranean Pasta Salad With Whole-Wheat Pasta

• 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.

zucchini, baby spinach, pasta, chickpeas, hearts, black olives, tomato, fresh basil, fresh oregano, olive oil, balsamic vinegar, mustard, salt, fresh goat cheese

Taken from www.myrecipes.com/recipe/mediterranean-pasta-salad-4 (may not work)