Greek Pasta Salad

• 6 ounces, weight Dreamfield's Penne Pasta
• 1 cup Canned Chick Peas, Drained And Rinsed
• 2 cups Grape Tomatoes, Quartered
• 1 cup English Cucumber, Chopped
• 1/2 cups Red Bell Pepper, chopped
• 1/4 cups Kalamata Olives, Pitted And Quartered
• 1/2 cups Crumbled Feta Cheese
• 1 clove Minced Garlic
• 4 Tablespoons Red Wine Vinegar
• 3 Tablespoons Fresh Oregano, Chopped
• 2 Tablespoons Parsley, Chopped
• 3 Tablespoons Extra Virgin Olive Oil

1. Bring a large pot of water to boil and cook the penne for 10 minutes or according to your package instructions. Drain pasta and allow it to cool slightly.
2. In a large bowl, add the cooked and drained pasta, chickpeas, tomatoes, cucumber, pepper, olives and cheese. Toss to combine.
3. In a small bowl, whisk together the garlic, vinegar, herbs and olive oil. Pour the vinaigrette over the salad. Toss to combine. Refrigerate until ready to serve.

chick peas, grape tomatoes, cucumber, red bell pepper, ubc, feta cheese, garlic, red wine vinegar, fresh oregano, parsley, olive oil

Taken from tastykitchen.com/recipes/salads/greek-pasta-salad-11/ (may not work)