Pesto Pasta Salad | Eat to Thrive

Ingredients

• 1 lb whole grain pasta (fusilli, farfalle, penne, elbow)
• 1 pint cherry tomatoes, sliced
• 3 handfuls of arugula or spinach
• 1/2 cup kalamata olives, thinly sliced
• 1 15-oz can chickpeas, drained & rinsed
• 1 cup pesto ( homemade or high quality store-bought such as Costco’s)
• 1 cup of pasta water (see below)
• freshly ground pepper