Greek Pasta Salad with Garbanzo Beans
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Greek Pasta Salad with Garbanzo Beans
Category
Salads
Author:
Submitted by Charlene Hunt, Fustini's Petoskey
Ingredients
Ingredients
- ½ pound tubular or other shaped pasta
- 1 16-ounce can garbanzo beans
- 1 16-ounce can artichoke hearts (not marinated)
- 1 small jar pitted Kalamata olives (about ½-¾ cup)
- 6 ounces feta cheese, crumbled
- 2 roasted red peppers, jarred or made from fresh peppers
- ¼ cup Fustini’s Garlic olive oil
- ¼ cup Fustini’s Sicilian Lemon Balsamic
- Salt and pepper
Directions
- Cook pasta in boiling, salted water until al dente. Rinse under cold water.
- Drain garbanzo beans. Drain and roughly chop artichoke hearts and kalamata olives. Slice roasted red peppers. Toss all ingredients together in a large mixing bowl with olive oil and balsamic. Season to taste with salt and pepper. Serve chilled or at room temperature.