Ingredients
2 tablespoons fresh lemon juice
12 cherry tomatoes, halved
1/4 cup plain nonfat Greek yogurt
1 medium cucumber, seeded and diced
1 tablespoon extra-virgin olive oil
3/4 cup rinsed and drained, canned no-salt-added garbanzo beans
1 teaspoon dried oregano
1/4 cup sliced pitted kalamata olives
1/4 teaspoon salt
1/2 cup crumbled feta cheese
2 cups uncooked whole grain penne rigate pasta
Freshly ground pepper
Preparation
Whisk together lemon juice, yogurt, olive oil, oregano, and salt in a large salad bowl. Set aside. 2
Cook pasta in boiling water according to package directions. Drain well; add to salad bowl dressing, along with cherry tomatoes, cucumber, garbanzo beans, and olives. Let cool; stir in feta cheese and season with pepper. Makes 4 servings.
