Greek Pasta Salad with Rotini and Feta

• 16-ounce package Rotini pasta
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• 2 medium tomatoes, cored, seeded and cut ½-inch dice
• half an English cucumber or regular cucumber seeded, cut to ½-inch dice (if not using English cucumber, peeled)
• half of a small red onion, cut 1/2-inch dice
• 3/4 cup chickpeas/garbanzos, rinsed and pat dry
• ½ cup pitted kalamata olives, rinsed and sliced
• 3-4 tablespoons fresh oregano, roughly chopped
• 4 tablespoons fresh flat leaf, Italian parsley, roughly chopped
• 1 ¼-½ cups crumbled feta cheese
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• 4 tablespoons red wine vinegar
• 1/3 cup + 1 tablespoon extra-virgin olive oil
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• Salt and pepper to taste (optional)
• 2 teaspoons red pepper flakes (optional)

1. Cook Rotini pasta noodles according to package. Drain and refrigerate until chilled (can be cooked a day ahead).
2. In a large bowl, combine all the ingredients (except pasta). Gently add the noodles and toss to evenly distribute ingredients.
3. Refrigerate any leftovers in an airtight container. © Images & content: Cristina A-Moore for TeenieCakes.com.

• Noodles can be cooked and refrigerated a day ahead.
• No need to peel English cucumbers.
• The kalamata olives and feta cheese are salty. Optionally add salt and pepper to taste.
• Don’t mind the heat? Add pepper flakes for some added spiciness.

source Cristina A-Moore | Teenie Cakes