1 454 g bag whole grain pasta (I used brown rice shells)
1 cucumber, peeled and chopped
3 cups cherry tomatoes, halved
3 bell peppers, chopped
1 540 ml can chickpeas, drained and rinsed
1 cup feta cheese
1 cup kalamata olives, sliced
½ cup Greek dressing
¼ red onion, thinly sliced
DIRECTIONS:
Set up a large pot ⅔ full of water on the stove over high heat and bring to a boil. Cook pasta according to package directions, drain and rinse with cold water until cooled down. Meanwhile combine all the other ingredients in a large bowl then when the pasta is ready toss it all until evenly combined. Store leftovers in the fridge in an airtight container for up to a few days.
Recipe by Love from the Land at https://www.lovefromtheland.com/greek-pasta-salad/