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Sandy's Greek Pasta Salad Recipe

Recipe by: Sandy Williams

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook10 m
  • Ready In55 m
  • 1Stir 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.
  • 2Bring 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.
Ingredients
  • 8 servings
  • 337 cals
  • 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
  • 1/4 red onion, finely diced
  • 1/4 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
  • 1/2 cup crumbled feta cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    337
    17%
  • Fat:
    12.3
    19%
  • Carbs:
    48.2
    16%
  • Protein:
    10.4
    21%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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