Greek Pasta Salad with Garbanzo Beans
Greek Pasta Salad with Garbanzo Beans
Submitted by Charlene Hunt, Fustini's Petoskey
Salads
A versatile and hearty salad with amplified flavor from Fustini's Garlic olive oil and Sicilian Lemon balsamic vinegar.
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
- 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, including the cooked pasta, together in a large mixing bowl with olive oil and balsamic. Season to taste with salt and pepper. Serve chilled or at room temperature.
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