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Spinach Blue Cheese and Chickpea Pasta Salad Stuffed Tomatoes

Dinner time calls for this amazing Spinach Blue cheese and pasta salad stuffed tomatoes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American
Servings: 8 servings
Author: Kellie

Ingredients

  • 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

Instructions

  • 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.
  • Add the chickpeas, spinach, bell pepper, red onion, blue cheese and dressing. Toss gently to combine.
  • 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.

Notes

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

Nutrition

Serving: 1g | Calories: 322kcal | Carbohydrates: 57g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 915mg | Potassium: 1030mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1680IU | Vitamin C: 59.7mg | Calcium: 182mg | Iron: 5.3mg