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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 |
directions
Total:
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1
Whisk together lemon juice, yogurt, olive oil, oregano, and salt in a large salad bowl. Set aside.
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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.
nutritional information
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