Greek Pasta Salad with Garbanzo Beans
This delicious pasta salad is LOADED with colorful vegetables. Make it ahead of time and let it marinate in the refrigerator. It is the perfect one-pot meal to pack for lunch.
Start with a small portion of whole grain pasta (your favorite shape is fine). Cook it, rinse well under cold water, and drain. Add some garbanzo beans (chickpeas). Then toss in loads of your favorite vegetables and toppings such as quartered grape tomatoes, chopped cucumbers (I like the Persian cukes), chopped red onion or scallions, mushrooms, chopped marinated artichokes, sun-dried tomatoes, pine nuts, olives, feta, fresh chopped basil, and a light Italian vinaigrette.