Mediterranean Pasta Salad

Ingredients:

3 cups chopped zucchini

4 cups packed fresh baby spinach

2 cups cooked whole wheat penne pasta

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 Tbsp. chopped fresh basil

1 tsp. chopped fresh oregano

2 Tbsp. olive oil

1 Tbsp. Dijon mustard

2 Tbsp. balsamic vinegar

    Salt and pepper

¼ cup fresh goat cheese

Directions:

1.     Place zucchini in a bowl. Add ¼ 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.