Chick Pea, Feta and Orzo Salad

 

1

cup uncooked orzo or rosamarina pasta (6 oz)

4

1/2 teaspoons fresh lemon juice

1

tablespoon extra-virgin olive oil

1/2 cup chopped English (seedless) cucumber

2

tablespoons finely chopped red onion

1

tablespoon chopped fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1

large tomato, chopped (1 cup)

1

can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed

1/3 cup crumbled tomato-basil feta cheese

• 1 Cook pasta as directed on package, omitting salt and oil. Drain and rinse with cold water; drain well.
• 2 Meanwhile, in medium bowl, stir lemon juice and oil with wire whisk. Stir in cucumber, onion, thyme, 1/4 teaspoon of the salt and the pepper.
• 3 In large bowl, gently toss tomato and chick peas; stir in pasta, remaining 1/4 teaspoon salt and the cucumber mixture. Add cheese; toss gently.