Ingredients
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™ chickpeas (garbanzo beans), drained, rinsed
1/3 cup crumbled tomato-basil feta cheese
Preparation
Cook pasta as directed on package, omitting salt and oil. Drain and rinse with cold water; drain well.
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.
In large bowl, gently toss tomato and chickpeas; stir in pasta, remaining 1/4 teaspoon salt and the cucumber mixture. Add cheese; toss gently.
