Sandy’s Greek Pasta Salad

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

Directions

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.