Sandy's Greek Pasta Salad

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Recipe Summary Sandy's Greek Pasta Salad

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 | Feta Pasta Salad Recipe

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

¼ red onion, finely diced

¼ 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

½ cup crumbled feta cheese

Directions

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.

Info | Feta Pasta Salad Recipe

prep: 30 mins cook: 10 mins additional: 15 mins total: 55 mins Servings: 8 Yield: 8 servings

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