Summer Greek Pasta Salad

Have you ever had a dark cloud follow you for a day? Today, it was hanging over my head. My Ipod Touch went bazerk, I locked my keys in the car when picking up Peanut (a locksmith would have cost $60 so we waited 45 minutes for my husband), I ran over a large curb at the bank (I don’t think I did any damage to either car or curb), Llama was whining and pulling at her right ear (ear infection?), and the girls acted like caged monkeys while I was getting my haircut.

On the other hand, while we waited for my husband to come meet us at her school, we spent 45 minutes playing in the parking lot while making up games. It is amazing how many games you can make-up when all you have is a small patch of grass and parking lines.

One our way home from “the zoo”, I was tempted to pull into a pizza shop and grab a pizza to-go. But I already had all the ingredients for a quick nutritious dinner at home. I could have it on the table in less than 20 minutes. I kept driving home.

Summer Greek Pasta Salad
Serves 4-6

• 2 medium tomatoes, coarsely chopped
• 2 small cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 8 ounces whole-wheat farfalle (bow tie pasta)
• 1 15-ounce can chickpeas, rinsed
• 1 medium cucumber, seeded and chopped into 1/2-inch pieces
• 4 ounces crumbled feta cheese
• 1/2 cup quartered black olives
• 2 teaspoons dried oregano

Put a large pot of water on to boil.  Cook pasta according to package directions.  Drain and rinse with cold water.  Set aside.

Meanwhile, combine tomatoes, garlic, oil and vinegar in a large bowl.

Add the pasta to the tomato mixture along with chickpeas, cucumber, feta, olives and oregano; gently toss to combine.

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