Ingredients:
- ½ box (8oz) penne or rotini pasta
- 1 head broccoli, cut into bite-size florets
- 4 packed cups (4oz) baby spinach or arugula
- 1 pint cherry tomatoes, halved (about 2 cups)
- 1 can (15oz) chickpeas (garbanzo beans) OR black beans, rinsed and drained
- 1 cup (4oz) crumbled feta (optional)
- 1/3 cup chopped Kalamata or black olives
- 1 cup dressing of choice (Italian or balsamic vinaigrette works well)
Directions:
- Boil water and cook pasta per directions. In the last 2 minutes of cook time, add the broccoli to the pot (turn up the heat to maintain at a boil). Place in a colander, rinse under cold water until chilled, and drain thoroughly.
- In an extra-large bowl, combine the pasta, broccoli, spinach/arugula, tomatoes, chickpeas/black beans, feta (if using) and olives. Add the dressing and toss to combine. Add salt and pepper to taste.
- Cover and chill in the fridge for at least 1 hour, or until ready to serve. The pasta salad can also be removed from the fridge, brought to room temperature, and served this way as well. Leftovers will keep for up to 3 days.