Bowtie Salad Primavera With Fresh Basil and Toasted Pine Nuts

• 1 lb farfalle pasta (bowtie)
• 1 (15 ounce) can diced tomatoes
• 2 small zucchini, sliced
• 1 (2 1/2 ounce) cansliced black olives, drained
• 12 cup sliced green onion
• 2 garlic cloves, minced
• 12 cup balsamic vinaigrette
• 12 teaspoon crushed red pepper flakes
• 2 cups Baby Spinach, slightly chopped
• 12 cup chopped fresh basil
• 13 cup toasted pine nuts
• 14 cup freshly grated parmesan cheese

1. Cook pasta as directed on the package until tender but firm.
2. Rinse with cold water; drain.
3. Toss pasta with tomatoes, zucchini, olives, green onions, garlic, vinaigrette and red pepper flakes.
4. Cover and chill, if desired, for up to 24 hours.
5. Just before serving, add spinach and basil; toss gently.
6. Top with pine nuts and Parmesan cheese.
7. *For convenience use canned tomatoes with garlic in place of plain diced tomatoes and garlic.
8. Nutritional Information Per Serving: Calories 400; Total fat 8g (Saturated fat 1.5g); Cholesterol 5mg; Sodium 600mg; Carbohydrate 69g; Fiber 4g; Protein 14g.

pasta, tomatoes, zucchini, black olives, green onion, garlic, balsamic vinaigrette, red pepper, fresh basil, nuts, parmesan cheese

Taken from www.food.com/recipe/bowtie-salad-primavera-with-fresh-basil-and-toasted-pine-nuts-422234 (may not work)