Name: Greek Pasta Salad
Total time: 30 min
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; ½ cup crumbled feta cheese; ⅓ cup quartered pitted Kalamata olives; 2 tablespoons chopped fresh oregano or 2 teaspoons dried

Directions

Step 1

Put a large pot of water on to boil.

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Step 2

Combine tomatoes, garlic, oil and vinegar in a large bowl; let stand while you cook the pasta.
Step 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.
Step 4

Add the pasta to the tomato mixture along with chickpeas, cucumber, feta, olives and oregano; gently toss to combine.

Tips

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

Nutrition Facts

Serving Size: about 2 cups

Per Serving:

480 calories; protein 16g; carbohydrates 65.1g; dietary fiber 9.1g; sugars 4.3g; fat 19.1g; saturated fat 4.9g; cholesterol 16.7mg; vitamin a iu 698IU; vitamin c 14.9mg; folate 83.5mcg; calcium 169.9mg; iron 3.2mg; magnesium 87.9mg; potassium 447mg; sodium 497.5mg; thiamin 0.3mg.

Exchanges:

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

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts