Ingredients:
8 ounces penne pasta
2 cups peeled cucumber slices
1 cup quartered tomatoes
15 ounces garbanzo beans (1 can, drained & rinsed)
¾ tablespoon dried dill weed
½ cup ranch-style dressing
1/3 cup plain yogurt
Crumbled feta cheese
Preparation:
Cook pasta, drain, and rinse. Toss cooled pasta in salad bowl with cucumbers, tomatoes, beans, and dill weed. Blend dressing and yogurt in small bowl. Add to salad bowl and stir until well-mixed. Cover and refrigerate 1 hour, stirring occasionally. Crumble feta on top and serve.
Makes 8 servings.
Recipe adapted from Farm-Fresh Recipes by Janet Majure.
