Sandy's Greek Pasta Salad recipe

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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
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

Nutrition Info

336.8 calories
carbohydrate: 48.2 g
cholesterol: 8.3 mg
fat: 12.3 g
fiber: 4.9 g
protein: 10.4 g
saturatedFat: 2.9 g
servingSize: -
sodium: 398.1 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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