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Greek Pasta Salad

http://www.eatingwell.com/recipes/Greek_pasta_salad.html

From EatingWell:  July/August 2012

This quick, healthy Greek pasta salad recipe is tossed with all the elements of a Greek salad—plus chickpeas for added protein. This pasta salad holds well in the refrigerator or a cooler and tastes even better as the pasta absorbs the tomato-infused vinaigrette. Serve with pita chips.

4 servings, about 2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 2 medium tomatoes, coarsely chopped
• 2 small cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 8 ounces whole-wheat farfalle or similar-size pasta
• 1 15-ounce can chickpeas, rinsed
• 1 medium cucumber, seeded and chopped into 1/2-inch pieces
• 1/2 cup crumbled feta cheese
• 1/3 cup quartered pitted Kalamata olives
• 2 tablespoons chopped fresh oregano or 2 teaspoons dried

Preparation

1. Put a large pot of water on to boil.
2. Combine tomatoes, garlic, oil and vinegar in a large bowl; let stand while you cook the pasta.
3. Cook pasta in the boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water. Drain again.
4. Add the pasta to the tomato mixture along with chickpeas, cucumber, feta, olives and oregano; gently toss to combine.

Nutrition

Per serving : 480 Calories; 19 g Fat; 5 g Sat; 11 g Mono; 17 mg Cholesterol; 65 g Carbohydrates; 16 g Protein; 9 g Fiber; 535 mg Sodium; 447 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1 lean meat, 3 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day.