Greek Pasta Salad (cold)

Zucchini is the featured veggie in this recipe. There are many ways to adjust this, which is why I really like it - and it can be made the day before. I personally don't like garbanzo beans (at least I didn't) but figured I should try a recipe exactly the way it reads before adding my own flavor. Turns out, garbanzo beans aren't so bad!

3 oz. small farfalle (bow-tie pasta)
1 can (15 oz., drained) garbanzo beans
1 can (8-14 oz., drained) artichoke hearts, quartered
1 medium zucchini, halved lengthwise and sliced
1/3 cup chopped red onion
1/4 cup lemon juice
3 tbsp. extra virgin olive oil
3/4 tsp. Italian seasoning
1/4 tsp. salt
1/8 to 1/4 tsp. black pepper
1/8 to 1/4 tsp. garlic powder
3 tbsp. crumbled feta cheese (or gorgonzola)

1. Cook pasta al dente according to package directions. Drain, rinse with cold water. Drain again. In large bowl combine pasta, beans, artichoke hearts, zucchini and onion. Set aside.

2. In a small bowl whisk together lemon juice, oil, Italian seasoning, salt, pepper and garlic powder. Drizzle over pasta mixture; toss to coat. Sprinkle with feta. Serves 8.

This recipe seems best if chilled for at least one hour (or overnight). Also, try cutting the onion in half and cutting very thin slices instead of chopped pieces. I found the onion a bit overwhelming so next time I will use green onion or less red onion. The feta and artichoke hearts really make this a winner - and it's very satisfying! Great served with sliced baguette rounds. I may change the beans next time to kidney, for both flavor and color. Also playing with the idea of adding some sun-dried tomatoes...