Greek Pasta Salad

Serves 8-10

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients

• 1lb orecchiette (or your favorite short pasta)

• 1-15oz can chickpeas

• 3 Persian cucumbers, sliced

• 1 pint cherry tomatoes, halved

• 1 red bell pepper, diced

• ½ red onion, sliced

• ½ C olives, halved

• 1 C feta

• 6oz April’s Red Wine Vinaigrette

• 1T Extra virgin olive oil

• A handful of your favorite fresh herbs or microgreens, chopped

• salt and pepper to taste

Directions

Pre-heat oven to 425

Line sheet pan with a sheet of parchment

Spread chickpeas on a kitchen towel, dry, transfer to the sheet pan, drizzle with EVOO, and sprinkle with salt and pepper

Roast for 20-30 minutes, or until golden brown and crisp, and set aside

Cook: While the chickpeas are roasting, cook pasta according to package directions to al dente (10-12 minutes for orecchiette), drain, and set aside to cool

Prep: while the pasta is cooking and the chickpeas are roasting, wash and chop your veggies, set aside

Assemble: mix pasta, chickpeas, vegetables, feta, olives, herbs and AGH red wine vinaigrette, salt and pepper to taste

Enjoy!