I know it's the middle of winter but I came across this summery recipe and decided to make it to feel more summer like in our cold pa home this week. What a simple, tasty, and quick recipe, three of my favorite words when it comes to recipes.
*Add grilled chicken, fish, or other lean healthy protein to make this meal complete.
Ingredients:
12 oz. of multi-grain corkscrew pasta
1 15 oz. can of reduced-sodium garbanzo beans, drained and rinsed
10 cups mixed baby peppers, seeded and thinly sliced into 2 inch pieces
1 bell pepper, seeded and thinly sliced into 2 inch pieces
1/2 cucumber chopped
2 scallions, thinly chopped
1/2 cup of pitted olives chopped
2 cups of cherry tomatoes
1/2 cup of feta crumbled cheese
1/4 cup of fresh chopped basil
2 tablespoon fresh oregano
grated zest of one large lemon
3 tablespoons of red wine vinegar
3 tablespoons of extra virgin olive oil
1/2 teaspoon of salt
1 teaspoon of black pepper
Directions:
Bring large pot of water to a boil and cook pasta according to package. Drain well and place in large mixing bowl. Add garbanzo beans, baby greens, red and green bell peppers, cucumbers, scallions, olives, tomatoes, feta, basil, and oregano.
In a small bowl whisk together lemon zest and juice, vinegar, olive oil, salt and pepper.
Pour over pasta and toss to combine.
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