Ingredients
4
oz. (1 1/2 cups) uncooked rigatoni (pasta tubes with ridges)
1
tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
1/4
teaspoon salt
1/4
teaspoon pepper
3
tablespoons olive oil
2
tablespoons white wine vinegar
1
(15-oz.) can garbanzo beans or Progresso™ Chickpeas, drained, rinsed
1
(2 1/4-oz.) can sliced ripe olives, drained
3
green onions, sliced
2
small tomatoes, seeded, coarsely chopped
1
medium cucumber, seeded, coarsely chopped
1
(10-oz.) pkg. Italian-blend mixed salad greens
2
oz. (1/2 cup) crumbled feta cheese
Preparation
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
Meanwhile, in jar with tight-fitting lid, combine all dressing ingredients; shake well.
In large bowl, combine garbanzo beans, olives, onions, tomatoes and cucumber; mix gently. Add cooked rigatoni. Pour dressing over salad; mix gently. If desired, cover and refrigerate until serving time.
To serve, arrange salad greens on serving platter or individual salad plates. Spoon salad over greens; sprinkle with cheese.
