Bow Tie & Spinach Salad

• 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

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. Sprinkle with walnuts.

pasta, chickpeas, fresh baby spinach, fresh broccoli florets, tomatoes, sweet red pepper, mozzarella cheese, olives, fresh basil, tomato salad dressing, salt, walnuts

Taken from www.tasteofhome.com/recipes/bow-tie-spinach-salad/ (may not work)