Fustini's Oils and Vinegars
Greek Pasta Salad with Garbanzo Beans

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Greek Pasta Salad with Garbanzo Beans

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Greek Pasta Salad with Garbanzo Beans


Submitted by Charlene Hunt, Fustini's Petoskey

Servings6

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

Step 1. 

Cook pasta in boiling, salted water until al dente. Rinse under cold water.


Step 2. 

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.




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