Greek Pasta Salad

• 1 14 cups uncooked rosamarina pasta (orzo, 8 ounces)
• 2 cups thinly sliced cucumbers
• 12 cup chopped red onion
• 12 cup Italian dressing
• 1 medium tomatoes, chopped (3/4 cup)
• 15 ounces canned garbanzo beans, rinsed and drained
• 4 ounces canned sliced ripe olives, drained
• 12 cup crumbled feta cheese (2 ounces)

1. Cook and drain pasta as directed on package.
2. Rinse with cold water; drain.
3. Mix pasta and remaining ingredients except cheese in glass or plastic
4. bowl.
5. Cover and refrigerate at least 1 hour to blend flavors but no longer
6. than 24 hours.
7. Top salad with cheese.
8. SUBSTITUTION: For a more intense flavor, substitute 1 cup sliced, pitted
9. Kalamata olives for the sliced ripe olives.
10. Serving Size: 1 Serving.
11. Calories 395 (Calories from fat 160); Fat 18g
12. {Saturated 4g): Cholesterol 15mg; Sodium 700mg; Carbohydrate 50g (Dietary
13. Fiber 5g); Protein 13g.
14. % Daily Value: Vitamin A 6%; Vitamin C 16%;
15. Calcium 14%; Iron 22%.
16. Diet Exchanges: 1 1/2 starch, 1 medium-fat meat, 3 fat.

rosamarina pasta, cucumbers, red onion, italian dressing, tomatoes, garbanzo beans, olives, feta cheese

Taken from www.food.com/recipe/greek-pasta-salad-422402 (may not work)