“I invented this fresh and easy recipe when I found myself continually invited to summer potlucks, and I needed a no-fuss dish to make. You can even make this the day before. A quick, easy, and healthy pasta salad that is great for potlucks and always a crowd-pleaser.” - by QUIKSANDY
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Stir garbanzo beans, grape tomatoes, cucumber, black olives, red onion, olive oil, garlic, balsamic vinegar, lemon juice, basil, salt, and black pepper in a large salad bowl.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain. Gently fold pasta into salad and chill 15 to 20 minutes to blend flavors. Mix feta cheese into salad.
Nutrition
Amount Per Serving (8 total)
- Calories
- 337 cal
- 17%
- Fat
- 12.3 g
- 19%
- Carbs
- 48.2 g
- 16%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"While I liked that this wasn't dripping in dressing, it did seem a tad dry after it sat; I found myself savoring the tomato bites for a burst of juiciness. I chose to leave out the olives per persona..." See morel preference and I used dried basil in lieu of fresh. This was a nice change of pace from the typical Italian dressing or mayo based pasta salad, for sure. THANKS for the recipe, QUIKSANDY!"
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