- 1 (15.5 ounce) can garbanzo beans, drained
- 1 (10 ounce) container grape tomatoes, halved
- 1 cucumber, peeled and diced
- 1 (4 ounce) can sliced black olives, drained
- 1/4 red onion, finely diced
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, diced
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh basil
- salt and ground black pepper to taste
- 1 (12 ounce) package tricolored (rainbow) rotini pasta
- 1/2 cup crumbled feta cheese
- Stir garbanzo beans, grape tomatoes, cucumber, black olives, red onion, olive oil, garlic, balsamic vinegar, lemon juice, basil, salt, and black pepper in a large salad bowl.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain. Gently fold pasta into salad and chill 15 to 20 minutes to blend flavors. Mix feta cheese into salad.
05/07/2018
recipepes.com
Sandy's Greek Pasta Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
