Veggie Lover's Pasta Salad

• servings: 5

Ingredients

½ box (8 ounces) penne or rotini pasta

1 head broccoli, cut into bite-size florets

4 packed cups (4 ounces) baby spinach

1 pint cherry tomatoes, halved (about 2 cups)

1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained

1 cup (4 ounces) crumbled feta

⅓ cup chopped Kalamata olives

½ red onion, sliced thinly

2 bell peppers, sliced thinly

1 zucchini, quartered

1 recipe Lemon Miso Dressing

Directions

Cook the pasta in heavily salted boiling water according to package 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 salad bowl, combine the pasta, broccoli, spinach, tomatoes, garbanzo beans, feta, and olives. Add the dressing and toss to combine (we recommend using all of the dressing since the pasta will soak it up as it sits). Add salt and pepper to taste.

Cover and chill in the fridge for at least 1 hour, or until ready to serve. Leftovers will keep for up to 3 days.