Spinach Blue Cheese and Chickpea Pasta Salad Stuffed Tomatoes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Dinner time calls for this amazing Spinach Blue cheese and pasta salad stuffed tomatoes.

Course: Dinner
Cuisine: American
Keyword: stuffed peppers
Servings: 8 servings
Calories: 322 kcal
  • 12 ounce package Ronzoni Garden Delight pasta
  • 2 cups canned chickpeas garbanzo beans drained and rinsed
  • 2 cups fresh baby spinach
  • 1 red bell pepper chopped
  • 1/4 cup chopped red onion
  • 1/4 cup crumbled blue cheese
  • 1/2 cup bottled italian dressing
  • 8 whole tomatoes
  • Kosher salt and pepper
  1. Cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Transfer to the pasta to a large bowl.
  2. Add the chickpeas, spinach, bell pepper, red onion, blue cheese and dressing. Toss gently to combine.
  3. Slice the tops of the tomatoes off and carefully spoon out the insides. Season with salt and pepper. Place one tomato on each plate and fill with the pasta salad. Serve immediately.
Recipe Notes

Salad can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.

Nutrition Facts
Spinach Blue Cheese and Chickpea Pasta Salad Stuffed Tomatoes
Amount Per Serving (1 g)
Calories 322 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 915mg40%
Potassium 1030mg29%
Carbohydrates 57g19%
Fiber 7g29%
Sugar 13g14%
Protein 12g24%
Vitamin A 1680IU34%
Vitamin C 59.7mg72%
Calcium 182mg18%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.