Ingredients

The following ingredients have 2 Servings
  • 8 ounces spaghetti, cooked, rinsed & drained
  • 2 cups chopped, stemmed fresh kale
  • 2 cups mixed color cherry tomatoes, cut in half
  • 1 cup chopped Italian parsley
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped pepperoncini peppers
  • 1 can (14 - 15 ounces) chickpeas (garbanzo beans)
  • 2 ounces thinly sliced hard salami, cut into thin strips (about 8 thin slices)
  • 2-1/2 ounces thinly sliced reduced fat provolone cheese, cut into thin strips (about 6 thin slices)
  • 1 cup favorite low-fat zesty Italian vinaigrette

Instruction

  • Combine all ingredients except vinaigrette in large bowl.
  • Add vinaigrette; mix lightly.
  • Refrigerate 2 hours before serving. 
  • Leftovers can be stored in an airtight container in the refrigerator for 5 to 7 days.