Ingredients
Salad
4 ounces uncooked dried vermicelli or angel hair pasta (capellini), broken into 2-inch pieces
1 cup matchstick carrots
1 cup grape tomatoes
1
4 cup chopped fresh basil1 medium (1 cup) zucchini, cut into julienne strips
1 medium (1 cup) yellow bell pepper, coarsely chopped
1 (15-ounce) can garbanzo beans, rinsed, drained
1 (6-ounce) jar marinated artichoke hearts, drained
4 ounce chunk Monterey jack cheese, cut into 1/2-inch cubes
Dressing
1
2 cup red wine vinaigretteSalt and pepper, as desired
Fresh spinach leaves, if desired