Mediterranean Rigatoni Salad

Looking for a flavorful Mediterranean side dish using Green Giant® Beans? Then check out this yummy pasta salad that’s made with veggies - ready in just 20 minutes.

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Servings 12

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ingredients 13
Prep Time 20 min
Total Time 20 min

Ingredients

Pasta

4: oz. (1 1/2 cups) uncooked rigatoni (pasta tubes with ridges)

Dressing

1: tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves

1/4: teaspoon salt

1/4: teaspoon pepper

3: tablespoons olive oil

2: tablespoons white wine vinegar

Salad

1: (15-oz.) can Green Giant® Garbanzo Beans or Progresso® Chick Peas, drained, rinsed

1: (2 1/4-oz.) can sliced ripe olives, drained

3: green onions, sliced

2: small tomatoes, seeded, coarsely chopped

1: medium cucumber, seeded, coarsely chopped

1: (10-oz.) pkg. Italian-blend mixed salad greens

2: oz. (1/2 cup) crumbled feta cheese

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Directions

1 Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
2 Meanwhile, in jar with tight-fitting lid, combine all dressing ingredients; shake well.
3 In large bowl, combine garbanzo beans, olives, onions, tomatoes and cucumber; mix gently. Add cooked rigatoni. Pour dressing over salad; mix gently. If desired, cover and refrigerate until serving time.
4 To serve, arrange salad greens on serving platter or individual salad plates. Spoon salad over greens; sprinkle with cheese.

EXPERT TIPS

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Expert Tips

Garbanzo beans or chickpeas are popular in Mediterranean, Indian and Middle Eastern cooking. Pale in color, these irregular-shaped beans have a mild, nutty flavor and a firm texture. Garbanzo beans work well in soups and salads because they retain their shape, even after cooking.

Penne or mostaccioli pasta can be substituted for the rigatoni. Greek kalamata or French niçoise olives can be substitute for the ripe olives.