"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." — QUIKSANDY
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1 (15.5 ounce) can
garbanzo beans, drained
1 (10 ounce) container
grape tomatoes, halved
cucumber, peeled and diced
1 (4 ounce) can
sliced black olives, drained
red onion, finely diced
extra-virgin olive oil
fresh lemon juice
chopped fresh basil
salt and ground black pepper to taste
1 (12 ounce) package
tricolored (rainbow) rotini pasta
crumbled feta cheese
While I liked that this wasn't dripping in dressing, it did seem a tad dry after it sat; I found myself savoring the tomato bites for a burst of juiciness. I chose to leave out the olives per personal preference and I used dried basil in lieu of fresh. This was a nice change of pace from the typical Italian dressing or mayo based pasta salad, for sure. THANKS for the recipe, QUIKSANDY!
* Percent Daily Values are based on a 2,000 calorie diet.
Sandy's Greek Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 110
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