Greek Pasta Salad
Servings and Ingredients
|3 oz. small farfalle (bowtie) pasta|
|1 (15 oz) can garbanzo beans, rinsed and drained|
|1 (13.75 oz) can artichoke hearts, drained, quartered|
|1 medium zucchini, halved lengthwise and sliced|
|⅓ c. chopped red onion|
|¼ c. fresh lemon juice|
|3 tbsp. Hy-Vee Select olive oil|
|¾ tsp. Italian seasoning|
|3 tbsp. crumbled feta cheese|
- Cook pasta al dente according to package directions; drain. Rinse with cold water; drain again.
- In a large bowl combine pasta, beans, artichoke hearts, zucchini and onion. Set aside.
- In a small bowl whisk together lemon juice, oil, Italian seasoning, and salt and pepper to taste. Drizzle over pasta salad in bowl; toss to coat. Sprinkle with feta, and serve.
160 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 3mg
- Sodium: 395mg
- Total Carbohydrates: 19g
- Protein: 5g