|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|
Whisk together lemon juice, yogurt, olive oil, oregano, and salt in a large salad bowl. Set aside.
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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf