Greek Pasta Salad

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 ounces, weight Dreamfield’s Penne Pasta
• 1 cup Canned Chick Peas, Drained And Rinsed
• 2 cups Grape Tomatoes, Quartered
• 1 cup English Cucumber, Chopped
• ½ cups Red Bell Pepper, chopped
• ¼ cups Kalamata Olives, Pitted And Quartered
• ½ cups Crumbled Feta Cheese
• 1 clove Minced Garlic
• 4 Tablespoons Red Wine Vinegar
• 3 Tablespoons Fresh Oregano, Chopped
• 2 Tablespoons Parsley, Chopped
• 3 Tablespoons Extra Virgin Olive Oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the penne and cook until just tender, about 10 minutes, then drain and rinse under cool water until cooled.

2. In a large bowl, whisk the minced garlic, red wine vinegar, extra virgin olive oil and chopped fresh oregano until blended.

3. Add the cooled pasta, drained chickpeas, quartered grape tomatoes, chopped English cucumber, chopped red bell pepper, and quartered Kalamata olives to the bowl and toss well to coat.

4. Fold in the chopped parsley and crumbled feta cheese, then serve right away or chill for 30 minutes first for a cooler salad.