Sandy's Greek Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I invented this fresh and easy recipe when I found myself continually invited to summer potlucks, and I needed a no-fuss dish to make. You can even make this the day before. A quick, easy, and healthy pasta salad that is great for potlucks and always a crowd-pleaser. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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