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Ingredients
- 1 lb. whole grain pasta (dry)
- 3–4 green onions, chopped
- 1–2 bell peppers, diced small
- 1 15-oz. can chickpeas, drained and rinsed
- 1/2 cup black olives, chopped
- 1/2 cup green olives, chopped
- 1/3 cup olive oil
- 1/4 cup white vinegar
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1 1/4 cups (10 oz.) fresh spinach
Instructions
- Boil pasta according to package. Drain and keep hot. Try to time the pasta so it’s ready after salad ingredients are prepped.
- Combine salad ingredients in a large mixing bowl. Add the pasta while hot enough to wilt the spinach.
- Serve immediately or store in the refrigerator.