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Sandy's Greek Pasta Salad

"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."

Ingredients :

• 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

Instructions :

Prep : 30M	Cook : 8M	Ready in : 55M

• Stir 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.
• Bring 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.

Notes :

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