Recipe information
Yield
Serves 6 to 8
Ingredients
3/4 pound fusilli or other corkscrew pasta
1/4 cup finely chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 tablespoon chopped garlic
2 teaspoons grated lemon peel
6 tablespoons olive oil
2 cups chopped plum tomatoes
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
4 ounces feta cheese, crumbled
Additional chopped fresh mint
Preparation
Step 1
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.
Step 2
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.)
Step 3
Mound salad on large shallow platter. Garnish with additional mint.
Nutrition Per Serving
Per serving: 336 calories
14 g fat (4 g saturated)
12 mg cholesterol
266 mg sodium
42 g carbohydrates
4 g fiber
10 g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/659463/2?mbid=HDEPI) ›
