Loaded Greek Pasta Salad
Ingredients
1 package (16 ounces) uncooked spiral pasta
1 pint cherry tomatoes, halved
2 cups chopped English cucumber
1 large sweet red or orange pepper, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, optional
1 cup pitted Kalamata olives, halved
2/3 cup chopped red onion
1/3 cup chopped fresh parsley
1 cup crumbled feta cheese
Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Directions
Cook pasta according to package directions for al dente. Drain and rinse with cold water.
In a large bowl, combine pasta, tomatoes, cucumber, sweet red pepper, garbanzo beans if desired, feta, olives, onion and parsley.
In a small bowl, whisk dressing ingredients.
Pour over salad; toss to coat.
Cover and refrigerate at least 2 hours before serving.
Toss before serving.
