GREEK PASTA SALAD
| 1 1/4 cups uncooked rosamarina (orzo) pasta (8 oz) |
| 2 cups thinly sliced cucumber |
| 1/2 cup chopped red onion |
| 1/4 cup olive oil |
| 1/4 cup lemon juice |
| 1 medium tomato, chopped (3/4 cup) |
| 1 can (15-16 oz) garbanzo beans, rinsed & drained |
| 1/2 cup crumbled feta cheese (2 oz) |
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1. Cook and drain pasta according to package directions. Rinse with cold water & drain. 2. Mix all ingredients except cheese in a large glass or plastic bowl. Cover and refrigerate at least an hour to blend flavours, but no longer than 24 hours. Top with cheese. 3. Garnish with kalamata or black greek olives and chopped parsely. |