Mediterranean Rigatoni Salad

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  • 20 min prep time
  • 20 min total time
  • 13 ingredients
  • 12 servings

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™ Chickpeas, 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

Directions

  1. 1 Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
  2. 2 Meanwhile, in jar with tight-fitting lid, combine all dressing ingredients; shake well.
  3. 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. 4 To serve, arrange salad greens on serving platter or individual salad plates. Spoon salad over greens; sprinkle with cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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