Pasta Salad

Mozzarella, Tomato and Chickpea Pasta Salad

Serves: 8 (1 cup each)

Ingredients:

• 1 lb. whole wheat fusilli pasta (or regular farfalle pasta) 
• 1 lb. baby spinach, washed well 
• 3 tbsp extra virgin olive oil, divided 
• 4 oz fresh mozzarella balls, drained 
• 1 cup cherry tomatoes 
• 1 cup canned Garbanzo Beans, (drained and rinsed) 
• Juice and zest of 1 lemon 
• 2 tbsp balsamic vinegar 
• Kosher salt 
• Freshly ground pepper

Directions:

1. Prepare pasta according to package directions, stopping cooking when pasta is still firm, drain, and rinse with cold water. (al dente)  
2. Drain well and add 1 tablespoon olive oil, stir to coat and set a side.
3. Combine spinach, mozzarella balls, tomatoes, and chickpeas in a medium bowl.
4. Add olive oil, lemon juice, and balsamic vinegar.
5. Stir, taste, and add kosher salt and freshly ground pepper to taste.
6. Toss mixture with pasta. Serve at room temperature or chill until serving.