Best 11 Pasta Salad With Garbanzo Beans Tomatoes And Feta Cheese Recipes

MEDITERRANEAN PASTA SALAD

Steps:

• To a pot of salted boiling water, add the pasta and cook until al dente. Drain and rinse with cold water.
• Add pasta, tomatoes, cucumbers, red onion, spinach, and olives to a large bowl. Drizzle on about 1/2 cup of Greek Salad Dressing and toss all ingredients. Add feta cheese and more dressing plus salt and pepper if desired and toss until just combined. Serve immediately and enjoy!

TOMATO FETA PASTA SALAD

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

TOMATO FETA SALAD

Steps:

• Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

PASTA SALAD WITH GARBANZO BEANS, TOMATOES AND FETA CHEESE

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again.
• Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature 2 hours; or cover and refrigerate overnight, them let stand at room temperature 1 hour before serving.)
• Mound salad on large shallow platter. Garnish with additional mint.

MEDITERRANEAN CHICKPEA PASTA SALAD

Steps:

• Cook the chickpea pasta according to package directions, in salted water. Allow to cool slightly. Toss with a little oil to prevent sticking if needed.
• Meanwhile, make the vinaigrette. Add all vinaigrette ingredients to a mason jar with a lid and shake until blended or whisk in a medium bowl.
• Assemble the salad. Add the warm chickpea pasta, vegetables, and feta to a large mixing bowl. Pour the vinaigrette over the salad and toss to coat. Top with the torn basil. Serve.

GARBANZO BEAN TOMATO SALAD

Steps:

• In a bowl, combine the oil, vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.

PASTA AND BEAN SALAD WITH FETA CHEESE

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt. Drain.
• Rinse pasta with cold water; drain well. Place in large bowl. Add remaining ingredients; mix lightly.
• Refrigerate 1 hour.

GREEK GARBANZO BEAN SALAD

Steps:

• Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

FETA GARBANZO BEAN SALAD

Steps:

• Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

MEDITERRANEAN CHICKPEA SALAD I

Steps:

• In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

GARBANZO BEAN SALAD WITH FETA CHEESE

Steps:

• Drain one can of garbanzo beans. Chop all other vegetables and add to beans.
• Mix dressing ingredients together; toss with salad.
• Divide salad onto 4 plates; top each plate with 1/2 oz. crumbled feta to serve.
• If desired, you may also add a few Kalamata olives on top of each plate.