Pasta Salad with Tomatoes and Feta

This is one of my favorite recipes to make for barbecues. I’ve started having to make twice this amount because it disappears so fast! Tastes very fresh and summery.

Ingredients:

• 1 lb pasta (gemelli or penne work well)
• 3 tsp lemon zest
• juice of 2 lemons (roughly 2 tbs)
• 2 tbs white wine vinegar
• 4 cloves of garlic, minced
• 6 tbs olive oil
• 1/4 cup chopped fresh mint
• 2 cups halved (or quartered, depending on the size) grape tomatoes
• 4 oz crumbled feta cheeze
• 1 15 oz can of garbanzo beans, drained and rinsed
• salt and pepper to taste

Cook and drain the pasta. Rinse with cold water, drain again, and set aside in a large bowl. In a small mixing bowl combine the lemon zest, juice, vinegar, garlic, and mint. Whisk in the oil gradually. Add the garbanzo beans and tomatoes to the pasta. Gradually stir in the lemon mixture, and then mix in the feta cheese Season with salt and pepper to taste. Refrigerate for at least 2 hours. Can be refrigerated overnight (comes in handy with all the BBQ prep!). Let stand at room temperature for about an hour before serving.

Modified from epicurious.