Kitchen Sink Pasta Salad with Lamb Chops

From WOI Encyclopedia Italia

New cookbook co-authored by Liz Weiss offers tips to help you bring nutrition back into your kitchen.

by Liz Weiss

Makes 8 to 10 servings

INGREDIENTS

• 1 pound dried bow tie pasta • 4 to 5 cups fresh or frozen broccoli florets • 1 pint cherry or grape tomatoes (about 2 cups), sliced in half • One 15 1/2 ounce can chickpeas, drained and rinsed, optional • One 14-ounce can artichoke hearts, drained, rinsed and quartered, optional • 6 to 8 ounces feta cheese, crumbled • 3/4 cup pitted kalamata olives, chopped or one 6-ounce can small black olives, drained • 1/3 to 1/2 cup lite Italian or Caesar salad dressing • 1/3 cup chopped fresh basil or cilantro, optional

DIRECTIONS

Cook the pasta according to package directions. Five minutes before the pasta is done, add the broccoli. Bring the water back to a boil and cook until the pasta is done. Drain and place in a large bowl. While the pasta is still warm, add the tomatoes, chickpeas as desired, artichoke hearts as desired, cheese, olives, salad dressing, and herbs as desired and stir to combine. Serve warm or chill for a cold salad. Leftovers are great for school lunch the next day.

© 2005 MSNBC Interactive